Strawberries and Yoghurt Shortbread Pots
- 10 shortbread biscuits
- 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.