Gather all ingredients and equipment.
In a medium bowl, gently whisk yogurt to make light and fluffy.
In a separate mixing bowl, mix together heavy cream, sugar, and vanilla and whip with an electric mixer or whisk ingredients by hand until soft peaks form.
Gently fold the yogurt into the whipped cream using a spatula to keep the air bubbles.
Chill until ready to serve.
Gather all ingredients and equipment.
In a medium bowl, gently whisk yogurt to make light and fluffy.
In a separate mixing bowl, mix together heavy cream, sugar, and vanilla and whip with an electric mixer or whisk ingredients by hand until soft peaks form.
Gently fold the yogurt into the whipped cream using a spatula to keep the air bubbles.
Chill until ready to serve.
Place the oil in a sauce pan over medium heat.
When the oil is hot slowly add the flour and whisk until blended.
Add the chili powder and cook for about one minute.
Slowly add the stock, whisking continuously.
Add the tomato paste, oregano, cumin, cayenne, salt, honey, and Worcestershire sauce.
Simmer for about 10 minutes.
Serve.
In a small bowl, sprinkle the packet of unflavored gelatin over the cold water and let stand until the gelatin absorbs the water.
In a medium saucepan over medium-low heat, scald the milk.
Remove from the heat and add it to the gelatin, whisking until the gelatin dissolves.
Stir in the stevia and vanilla extract.
Refrigerate, stirring every ten minutes, until very cold (about 1 1/2 hours) and then place in a large bowl of ice water for 30 minutes, and let it stand, whisking often.
Using a handheld mixer set at high speed, beat until the mixture is thick and fluffy.
Place the strawberries, water and sugar in a small stainless steel or non-reactive sauce pan over medium heat. Simmer for 20 minutes.
Remove from the heat and let cool slightly. Puree using a blender or stick blender.
Pass the sauce through a fine mesh sieve. Chill the sauce for at least 1 hour before serving.
Place the strawberries, water and sugar in a small stainless steel or non-reactive sauce pan over medium heat. Simmer for 20 minutes.
Remove from the heat and let cool slightly. Puree using a blender or stick blender.
Pass the sauce through a fine mesh sieve. Return the sauce to the pan and place over low heat. Add the cocoa and whisk until well blended. Add the chocolate and whisk while the chocolate melts. When melted remove and place the sauce in the refrigerator.
Chill the sauce for at least 1 hour before serving.
Whisk together the yogurt, honey and lemon juice.
Chill well before serving.
Place the cocoa, granulated sugar, coffee, milk, vanilla extract and salt in a non-reactive sauce pan. Heat over medium heat whisking constantly until the sauce becomes smooth.
Add the flour and whisk for another minute and cool. Whisk about every two minutes for twenty minutes while cooling.
