Strawberry and Yogurt Bomb Dessert

INGREDIENTS

PREPARATION

Pour 240 ml of hot DODONI full fat milk into a bowl and dissolve the strawberry jelly in it. Mix together another 240 ml of fresh DODONI milk, this time cold.

In a separate bowl, whisk the DODONI strained Yoghurt until fluffy and add the jelly mixture.

EXECUTION

Wet a 21cm stainless steel bowl with water, cover it with cling film and pour in the yogurt mixture (if you want a more intense colour you can use a little food colouring).

Put it in the fridge for 1 ½ hours (or in the freezer for 45 ') to set.

Pour the remaining 60 ml of DODONI milk into a glass and dip the biscuits one by one. Let the biscuits drain well and cover with them the surface of the yogurt mixture.

Cover with cling film and refrigerate for another 3-4 hours until firm.

Put the chopped couverture into a bowl and pour in the warm cream, let sit for 1 minute and stir well to make a liquid chocolate ganache.

Take the bowl out of the fridge, turn the dessert over on the plate and pour the ganache on top.

Use a spatula to spread the ganache all over. With a knife, remove the excess ganache from the sides.

Cut the strawberries into small pieces and place them all around and on top of the dessert.  Ideally, leave it overnight in the fridge to cool well before serving.