Vanilla-scented Yogurt Mousse with Fresh Strawberries

In small bowl, fill with cold water.  Add gelatin sheets, and allow to soak for 30 minutes.  When gelatin sheets have softened, remove from water. 

While gelatin is softening, slice vanilla bean or pod in half, and scrape out inner seeds from bean.  In small sauce pot, add sugar and milk.  Add scraped vanilla bean pod and removed seeds, mix quickly to blend.  Heat milk base over medium-low heat until sugar dissolves completely in milk mixture.  

Remove vanilla bean, and add softened gelatin sheets to sauce pot with milk mixture.  Allow to cool to room temperature for 15 minutes. 

Put cooled milk and vanilla mixture in medium mixing bowl.  Add yogurt and blend well.  

In another medium mixing bowl with high edges, whip heavy cream until gentle peaks form.  You can use electric beaters to speed up this process.  Gently fold into yogurt mix. 

Divide mousse blend into small individual serving bowls, and cool in refrigerator for at least 2 hours. 

Remove chilled mousse-filled serving bowls from refrigerator.

Wash and dry strawberries, and either slice into garnishes or leave whole.  

Adorn mousse serving dishes with strawberries, and serve promptly while chilled.