Ingredients

• Vegetable oil, to grease
• 185ml (3/4 cup) honey
• 125ml (1/2 cup) fresh orange juice
• 2 x 500g Greek Style Yoghurt
• 1 tablespoon orange flower water (optional)
• 60ml (1/4 cup) water
• 3 teaspoons powdered gelatine
• 2 x 250g punnets strawberries, washed, hulled, halved
• 1 tablespoon caster sugar
• 1 teaspoon freshly ground black pepper

Method

• Step 1 Brush eight 200ml-capacity dariole moulds with oil to lightly grease. Place the honey in a heavy-based saucepan and bring to the boil over high heat. Cook for 3-4 minutes or until honey begins to turn a deep golden colour. Immediately remove from heat. Stir in the orange juice. Return to the heat and cook, stirring, for 1-2 minutes or until smooth. Set aside for 1 hour to cool.
• Step 2 Combine the yoghurt and orange flower water in a bowl. Add the honey mixture and stir until well combined.
• Step 3 Place the water in a small saucepan and sprinkle with gelatine. Set aside for 5 minutes to soak. Place over low heat and cook, stirring, for 1-2 minutes or until gelatine dissolves. Remove from heat. Add 2-3 tablespoons of the yoghurt mixture to the gelatine mixture and stir to combine. Add the gelatine mixture to the remaining yoghurt mixture and stir to combine. Pour among prepared moulds. Place on a tray and cover with plastic wrap. Place in the fridge for 6 hours or overnight to set.
• Step 4 Combine the strawberries, sugar and pepper in a bowl. Set aside for 15 minutes to develop the flavours.
• Step 5 Dip the moulds, 1 at a time, into hot water for 1-2 seconds, then turn into serving dishes. Serve immediately with the black pepper strawberries.