Strawberry & Yoghurt Shortbread Pots
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Strawberry & Yoghurt Shortbread Pots
Recipe By Michael Weldon
Ingredients
10 shortbread biscuits
Basil Oil
1 cup olive oil
1 bunch basil, blanched for 10 seconds
1 tsp Coles caster sugar
Strawberry Gel
200 g strawberries, blended and sieved to remove seeds
100 g Coles caster sugar
2 g agar agar
½ lemon, juice
Balsamic Strawberries
2 punnets strawberries, diced
2 tbs Coles finest balsamic vinegar
2 tbs Coles 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 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.
