Ingredients

• 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

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Instructions

1. Preheat oven to 200��C (400°F). To make the balsamic toffee, place the sugar and balsamic in a bowl and mix to combine.
2. Spread evenly onto 2 baking trays lined with non-stick baking paper and bake for 8 minutes or until bubbling and caramelized.
3. Set aside to cool and harden, roughly chop and set aside.
4. For the strawberries: 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.
5. 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.