STRAWBERRY SYRUP

1. Place the sugar, strawberries and vanilla in a heat-proof bowl over a saucepan of simmering water. Allow to simmer for 30 minutes.
2. Carefully remove from the heat.
3. Strain the strawberries from the syrup and discard the strawberries. Evenly divide the syrup between 2 bowls, then set aside to cool.

SEMIFREDDO

1. Place 6 egg rings onto a tray, then line each ring with a patty pan. To do this, press the patty pans down to create a flat base and allow the edges that go up the sides of the egg rings.
2. Place the double cream into a saucepan and bring to the boil.
3. Pour the boiled cream over the white chocolate and whisk until the chocolate has completely melted and incorporated. Set aside to cool slightly.
4. Meanwhile, semi-whip the thickened cream with the vanilla, until it has some body but still collapses.
5. Gently fold the yoghurt through the semi-whipped cream until there are no lumps remaining.
6. In 3 additions, fold the semi-whipped cream through the chocolate mixture.
7. Add half of the prepared strawberry syrup and gently fold through until incorporated and completely smooth.
8. Pour the mixture into the prepared patty pans until it is approximately 10mm from the top.
9. Place into the freezer for 4 hours.
10. Pour the remaining strawberry syrup on top of the frozen semifreddo before returning them to the freezer for a minimum of 2 hours.

FINISHING

1. Unmould the semifreddo and place onto a serving plate.
2. Garnish the semifreddo by arranging the diced strawberries over half of the surface.

NOTE: Prior to finishing, the semifreddo can be stored in the freezer for up to 4 weeks.