Strawberry & Yoghurt Shortbread Pots

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.