Strained yoghurt Coeur a la crème with berry coulis

Method

Strained yoghurt

1. Place yoghurt in a bowl and mix through the salt
2. Line a colander or sieve with 2-3 paper towels then place yoghurt mixture on top
3. Cover with cling film or a large plate and place colander over a large bowl to catch the whey
4. Place in fridge for at least 24 hours (up to 48 hrs)
5. Remove from fridge and transfer mixture back to a large bowl
6. Mix through the icing sugar
7. Keep in a sealed container in the fridge until ready to use.

Berry sauce (coulis)

1. Place fresh or frozen berries into a saucepan with water and cover with a lid.
2. Heat slowly over a low heat until berries are cooked and most of the liquid has evaporated.
3. Let the berries cool and then puree with a blender or wand to make a smooth sauce.

To serve

1. Place sauce on each plate
2. On a separate plate place a shaped cookie cutter and fill with the yoghurt mixture
3. Using a spatula or other flat scraper slide the yoghurt mixture off the plate and transfer to the plate with the berry sauce then carefully remove the cookie cutter
4. Garnish with toasted nuts, sliced fresh fruit and a drizzle of runny honey.