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Strawberry dessert with heart chocolate biscuits

Category: food


1 For the biscuits: Sift the flour, cocoa powder, and salt into a mixing bowl. Stir well.

2 Beat the butter in a separate mixing bowl with an electric mixer until pale and creamy, about 2-3 minutes. Add the sugar and continue to beat until fluffy and pale, about 2 minutes.

3 Gradually stir in the flour mixture until just incorporated and the dough can be pinched together with your fingertips.

4 Turn out the dough and shape it into a disc. Wrap in clingfilm and chill for 1 hour.

5 After chilling, preheat the oven to 170°C (150° fan) | 325F | gas 3. Grease and line a large baking tray with parchment paper.

6 Let the dough warm at room temperature for 5-10 minutes before rolling out on a lightly floured surface into a large round approximately 1/2 cm | 1/4" thick.

7 Using a heart-shaped cookie cutter, cut out heart shapes from the dough. Arrange on the baking tray, slightly spaced apart.

8 Bake until firm and set, about 16-20 minutes. Remove to a wire rack to cool.

9 For the puddings: Sprinkle the gelatine over a small bowl of the cold water. Let stand for 5 minutes until bloomed.

10 Combine the cream, sugar, and vanilla extract in a saucepan. Bring to a simmer over a moderate heat. Remove from the heat and whisk in the gelatine water until dissolved.

11 Whisk the yoghurt in a large mixing bowl until creamy. Gradually whisk in the warm cream mixture until fully incorporated.

12 Arrange a biscuit in the base of four individual ramekins. Arrange some wild strawberries on top and then crush a few biscuits, sprinkling them on top of the strawberries; reserve some strawberries and biscuits for the garnish.

13 Ladle over the yoghurt and cream mixture. Cover and chill until set, about 4 hours.

14 When ready to serve, run a knife around the insides of each ramekin. Invert the puddings onto plates and serve with the remaining biscuits, wild strawberries, and a dusting of cocoa powder.

  • Serves: 4
  • Time needed: 1 hr to prep, 5 hrs to chill
  • Difficulty Easy

  • For the biscuits:
  • 200 g | 1 1/2 cups plain flour, plus extra for dusting
  • 60 g | 1/2 cup cocoa powder, plus extra for serving
  • 1/4 tsp salt
  • 240 g | 1 cup unsalted butter, at room temperature
  • 120 g | 1/2 cup caster sugar
  • For the dessert:
  • 2 1/4 tsp powdered gelatine
  • 2 tbsp cold water
  • 250 ml double cream
  • 80 g | 1/3 cup caster sugar
  • 1 tsp vanilla extract
  • 475 g | 2 cups plain Greek yoghurt
  • 225 g | 1 1/2 cups wild strawberries, hulled

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