Recipes › Desserts › Strawberries and Yoghurt Shortbread Pots

Recipes

Strawberries and Yoghurt Shortbread Pots

20 minutes

Preparation Time

30 minutes

Cooking Time

Servings

Ingredients

10 shortbread biscuits

Basil Oil

1 cup olive oil

1 bunch basil, blanched for 10 seconds

1 tsp caster sugar

Strawberry Gel

200 g strawberry, blended and sieved to remove seeds

100 g caster sugar

2 g agar agar

½ lemon, juice

Balsamic Strawberries

2 punnets strawberries, diced

2 tbs Coles finest balsamic vinegar

2 tbs caster sugar

pinch of black pepper

2 cups Jalna sweet and creamy yoghurt, spooned into a piping bag basil leaves, to garnish

Method

To make the basil oil. Blend the basil, olive oil and sugar for 1 minute until the basil is broken up. Leave to steep for 20 minutes then strain through a cheese cloth.

In a small pot combine the strawberry puree, sugar and agar agar. Bring to a simmer and cook for 2 minutes. Pour into a baking tray and allow to set and cool. Add the set strawberry gel into a jug and blend with a stick blender into smooth.

In a bowl combine the diced strawberries, balsamic, sugar and pepper. Allow to marinate for 10 minutes.

To assemble, start with a layer of short bread crumb in the base then top with a drizzle of basil oil. Top that with yoghurt and then a layer of the strawberry gel. Top that with another layer of yoghurt and then balsamic strawberries. To finish sprinkle over some more short bread, a grizzle of basil oil and some fresh basil leaves.