6 Portions
• 15 g gelatine
• 180 g (225 ml) sugar
• 5 ml vanilla essence
• 100 g good quality white chocolate, broken into pieces
• 500 ml milk
• 500 g Greek yoghurt
• 6 strawberries
• icing sugar for dusting
• white chocolate curls
Place the gelatine in a small bowl and pour over a little cold water. Allow to set. Pour boiling water into another small bowl and place the gelatine bowl on top. Let the gelatine melt. Melt sugar, vanilla, chocolate and milk in a saucepan over a low heat. Remove from the heat and add the melted gelatine. Add the yoghurt and mix well. Divide into 6 bowls and place in the fridge. Allow to set. Arrange the strawberries on top and dust with icing sugar. Decorate with white chocolate curls.
HOW TO MAKE CHOCOLATE CURLS:
Place chocolate buttons in a glass bowl that will fit over a saucepan. Pour water into the saucepan, bring to the boil and remove from the heat. Place the bowl over the saucepan – it’s very important that the bowl doesn’t touch the hot water. Stir every now and then until melted. Spread the chocolate on a baking tray that has been lined with baking paper, or on a marble slab. Allow to harden completely. Take a long, sharp knife and place the blade on top of the chocolate. Hold the knife with both hands – one hand on the handle and the other hand on the tip of the knife. Draw the knife over the chocolate towards you and shavings and curls will form.