- 1 cup superfine sugar
- 2 tablespoons balsamic vinegar
- 350 g strawberries, hulled and sliced
- 2 teaspoons vanilla bean paste
- 2 tablespoons confectioner’s sugar
- 1 teaspoon water
- 1/4 cup small basil leaves
- 1 1/2 cups plain sheep’s milk yoghurt
- Preheat oven to 200°C (400°F). To make the balsamic toffee, place the sugar and balsamic in a bowl and mix to combine.
- Spread evenly onto 2 baking trays lined with non-stick baking paper and bake for 8 minutes or until bubbling and caramelized.
- Set aside to cool and harden, roughly chop and set aside.
- Place the strawberries, vanilla, sugar and water in bowl and toss to combine. Divide the yoghurt between glasses and top with the strawberries, basil leaves and balsamic toffee to serve.