Yogurt set creams with Muscat-soaked strawberries

To make the creams, soak the gelatine leaves in a bowl of cold water for 5 minutes until floppy. Meanwhile, mix the yogurt, icing sugar and vanilla together in a bowl, then set aside.

Once the gelatine is floppy, remove from the bowl and squeeze out the excess water. Put the gelatine into a small pan with the cream and heat gently over a low heat, stirring, until the gelatine dissolves. Don’t allow it to boil.

Stir the gelatine cream into the yogurt mixture, making sure it’s evenly distributed, then divide the mixture between 4 x 225ml glasses or dishes. Cover the tops and chill for at least 6 hours, or preferably overnight.

At least 30 minutes (and up to 12 hours) before serving, put the strawberries into a lidded container with the caster sugar and wine. Stir gently to combine, then leave to macerate. Chill if soaking for longer than 1 hour.

Once soaked, drain the strawberries in a sieve set over a small saucepan to catch the juices. Bubble the juices over a high heat for 2-3 minutes, until reduced and syrupy, then pour back over the strawberries and allow to cool back to room temperature.

Give the creams 30 minutes at room temperature before serving to maximise their silky texture and delicate flavour. Top with the strawberries and some syrup, then garnish with some small basil leaves, if liked.