Soak the gelatine in a bowl of cold water for about 5 minutes. In the meantime, mix the yogurt with powdered sugar in a bowl. Add the grated lime zest. Whip the cream. Put the lime and lemon juice in a small saucepan, squeeze out the gelatine and add. Dissolve over low heat (attention: it must not boil!) While stirring. Then mix quickly and hot into the yogurt, gradually fold in the whipped cream. Cover and chill for about 3 hours. In the meantime, wash the strawberries for the strawberry pulp, remove the stalks and cut up to 4 beautiful specimens. Puree together with sugar and Campari with a hand blender. Then distribute decoratively on plates with the yoghurt cream. Garnish with 1 strawberry each.
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