Two 7cm rings with baking paper.
Whip the cream and set aside.
In iced water for 10 minutes.
The balsamic, sugar and yoghurt into the strawberry puree.
Ensure the sugar is dissolved fully.
Excess water from gelatine. Warm a little of the strawberry mixture and mix in gelatine until it is all molten.
Return to the remaining strawberry mixture.
Fold in the cream.
Blitz together the cookies and amaretti to a crumb and place a layer into the bottom of each mould (about 1 tablespoon).
With a little chopped chocolate.
Top with some mousse. Around 3cm high.
With a second layer of cookie crumb and chocolate, then mousse.
The freezer to set fully (about 2 hours).
Allow to defrost on the plate for approximately 40 minutes before serving.
Bring cream and sugar syrup to the boil.
Add the chocolate and mix until smooth and glossy.
Add liqueur (optional) and serve with a chocolate dipped strawberry.
