15 g powdered gelatin
125 ml hot water
180 g sugar
100 g good-quality white chocolate, broken into blocks
500 ml milk
1 tsp vanilla extract
500 g Greek yoghurt
6 fresh strawberries to serve
2 tbsp icing sugar to serve
1 cup white chocolate curls to serve
- Put gelatin in hot water, stirring briskly with a fork until dissolved.
- Put sugar, chocolate, milk and vanilla into a saucepan. Cook for 4-5 minutes over medium heat until chocolate has melted. Whisk until smooth.
- Remove from heat and whisk in gelatin and yoghurt, mixing well to combine. Divide into 6 x ¾-cup capacity moulds and chill for 2 hours or overnight until firm. Top with strawberries and dust with icing sugar. To serve, decorate with thin chocolate curls.