For the base:
50 g McVitie’s Avena Choc Chip biscuits
500 g Greek yogurt
15 g wildflower honey
300 g fresh liquid cream
10 g gelatin in sheets
30 g icing sugar
½ vanilla pod
For the cream:
90 g blueberries
20 g icing sugar
55 g strawberries
10 g of water
90 g raspberries
raspberries, mint, blueberries and strawberries to taste
1. In a bowl, set aside some blueberries and raspberries to use in the final garnish. Cut the strawberries into pieces and put them in a saucepan with the remaining blueberries and raspberries, sugar and water. Leave to cook for about 6 minutes, until the coulis has thickened.
2. Soften the gelatine sheets in cold water for about 5 minutes and in the meantime heat 50 g of cream until it starts to boil. Turn off the heat, wait 1 minute, then add the well-squeezed gelatin and mix with a spoon until it dissolves completely and then let it cool.
3. Pour the yogurt into a bowl, add the vanilla bean seeds, honey and mix, then add the cream with the gelatin and mix thoroughly with a spatula.
4. Whip the other 250 g of fresh cream together with the icing sugar and add them to the yogurt mixture a little at a time, mixing from the bottom up. Once ready, pour half of the mixture into a 20 × 11.5 cm loaf pan previously lined with kitchen cling film and add some of the coulis, placing it in the center, leaving a space of about 1.5 cm from the edges . Cover with the remaining cream and level the surface.
5. Crumble the McVitie’s Avena Choc Chip cookies coarsely and cover the base of the tile, placing them on the cream. Press lightly with your hands to make them adhere well and place in the fridge to harden for at least 3 hours. Place a serving dish on the tile and turn it upside down: once cold the tile will be solid and will easily detach from the mold. Then decorate with the coulis obtained previously, the blueberries, raspberries and mint leaves.