½ cup caster sugar
¼ cup white wine
1 punnet fresh strawberries, hulled and halved
½ cup sliced toasted almonds
1 vanilla bean, split lengthways, seeds scraped
¼ cup pure icing sugar, sifted
1 cup Greek-style natural yoghurt
4 ginger nut biscuits, crushed
200 ml mango sorbet
- Put caster sugar and wine in a medium saucepan. Simmer over a medium heat. Add berries for 2 minutes. Set aside to cool completely.
- 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.