White Chocolate Yogurt Cream:
Put the chocolate in a bowl.
In a saucepan, bring the cream to a boil and pour it over the chocolate.
Let it rest for 1 minute.
The resting time allows the chocolate to warm up and will facilitate emulsification with the cream.
Using a whisk, mix until the chocolate is well melted.
Add the yogurt and, still with the whisk, incorporate it into the chocolate.
To finish, mix with a soft silicone spatula, so as not to over-whip the cream.
Be careful not to over-whip the cream after incorporating the yogurt, as the mixture could become grainy.
Pour into a container and refrigerate for at least 12 hours.
Strawberry Consommé:
In a bowl, gently mix the strawberries and sugar. Cover the bowl hermetically with plastic wrap and place it on a saucepan filled with simmering water.
Cook the strawberries in a water bath for 1 hour.
Remove the plastic wrap and gently filter the juice using a cheesecloth (filter) taking care not to press the fruits.
Let the juice drain naturally from the fruits to conserve a perfectly clear liquid.
Strawberry Rose Jelly:
Put the strawberry consommé and rose syrup in a saucepan and bring to a boil.
Add the agar agar and let it boil for 1 minute while mixing well with the whisk.
Pour into a heat-resistant container, then let it cool in the refrigerator.
Unmold the jelly, cut it into small cubes, and then, using a mixer, reduce it to a perfectly smooth puree. Keep refrigerated.
Assembly of the verrines:
Share the strawberry cubes among 6 verrines.
Cover with white chocolate yogurt cream, then finish with the strawberry rose jelly.