Name: Yoghurt wheels dessert recipe by Shilpa Mehta at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: :red_circle:For the strawberry inserts :red_circle:; Strawberries chopped (fresh or frozen whatever is available) - 1 /2 cup; Sugar - 2 tablespoons; Water -2 tablespoons; :red_circle:For the yogurt white layer:red_circle:; Hung curd - 2 cups; Powdered sugar - 1/4 cup; :red_circle:For the coconut cookies :red_circle:; Maida - 1 cup; Butter -1/2 cup; Powdered sugar- 1/4 cup; Hung curd - 2 tablespoons; Desiccated coconut - 1/4 cup; Vanilla essence - 1 teaspoon; :red_circle:For garnish :red_circle:; Mint leaves; Strawberry puree ( ingredients mentioned above)

Ingredients Serving: 4

:red_circle:For the strawberry inserts :red_circle:
Strawberries chopped (fresh or frozen whatever is available) - 1 /2 cup
Sugar - 2 tablespoons
Water -2 tablespoons
:red_circle:For the yogurt white layer:red_circle:
Hung curd - 2 cups
Powdered sugar - 1/4 cup
:red_circle:For the coconut cookies :red_circle:
Maida - 1 cup
Butter -1/2 cup
Powdered sugar- 1/4 cup
Hung curd - 2 tablespoons
Desiccated coconut - 1/4 cup
Vanilla essence - 1 teaspoon
:red_circle:For garnish :red_circle:
Mint leaves
Strawberry puree ( ingredients mentioned above)

Instructions

:red_circle:To make the strawberry inserts:red_circle:
Add the chopped strawberries, sugar and water to a saucepan and cook on gas stove until the strawberries turn soft .
Cool down this mixture completely and puree it with the help of a blender.
Take chocolate mould which has small cavities and fill them with the strawberry puree (keep a little puree aside for garnish)
Freeze it overnight
:red_circle:To make the white yoghurt layer:red_circle:
Beat the hung curd with the help of a whisk until creamy .
Add the sugar and whisk again.
Fill this mixture into ramekins half way .
Place one strawberry insert and now fill the ramekins full with hung curd again.
Freeze for three hours minimum.
:red_circle:To make the coconut cookies:red_circle:
In a bowl add the butter, sugar and beat with the help of a beater until creamy and light.
Add the vanilla essence, hung curd and maida.
Mix well to form a dough.
Refrigerate wrapped in a cling film for one hour.
Roll the chilled dough and cut out circles out of it same in size as that of your ramekins.
Bake in a preheated oven at 180 degrees for 12 minutes or until the edges turn a light golden brown.
Remove from oven and cool completely on a cooling rack.
:red_circle:Assembly of the dessert:red_circle:
Unmould the hung curd layer from the ramekins using a knife.
Sandwich each white frozen yogurt layer between two coconut cookies.
Place these yoghurt wheels on a platter and garnish with mint leaves and strawberry puree.
Cut open to reveal the strawberry surprise within (optional)

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