Vanilla almond yoghurt with macerated strawberries
A dinner-party worthy spread in just 30 minutes.
It’s totally possible with smart shortcuts. Buy the sorbet from the store then set the berries to macerate while you’re making the main
Ingredients
½ cup caster sugar
¼ cup white wine
1 punnet strawberries, hulled, halved
½ cup sliced almonds, toasted
1 vanilla bean, split lengthways, seeds scraped
¼ cup pure icing sugar, sifted
1 cup Greek-style yoghurt
4 gingernut biscuits, crushed
200ml mango sorbet
Method
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Put caster sugar and wine in a medium saucepan. Simmer over a medium heat. Add berries for 2 minutes. Set aside to cool completely.
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Put nuts, vanilla seeds, icing sugar and yoghurt in a blender. Puree until smooth. Spread on serving plates. To serve, top with berries, gingernuts and sorbet.
