- 250 ml strawberry juice
- 1 T rose water
- 400 g Sabrosa strawberries
- 200 g x 70-percent dark chocolate
- 100 ml water
- 250 ml fat-free Ayrshire yoghurt
Combine the juice and rose water.
Hull the strawberries, then cut them into slices.
Place a 15cm-deep ring onto a serving platter.
Carefully pack the strawberries – overlapping one another slightly – in layers inside the ring.
Press down lightly to make sure they are compact and firmly packed.
Gently melt the chocolate and the combined strawberry-and-rose-water over a low heat until smooth. Cool down slightly.
Just before serving, carefully remove the ring and spoon yoghurt on top of the strawberries.
Then, drizzle with the chocolate and serve (use a spoon for serving as the strawberries will fall apart easily).