Process

Place the chocolate into a heatproof bowl and with the tip of a small knife, carefully scrape out all the vanilla seeds and add to the chocolate. Set the bowl over a pan of simmering water, until just melted.

Lightly whip the cream and stir in the Greek yoghurt. Quickly fold in the melted chocolate. Quickly spoon into a piping bag and squeeze into shot glasses. Grate over extra white chocolate.

To make the dressing, place the orange juice and sugar into a medium shallow pan. Place over a medium heat until the sugar has dissolved. Turn up the heat and reduce by half and syrupy. Add the rhubarb and cook for 1 minute.

Place the raspberries in a bowl, pour over the hot rhubarb dressing and set to one side to cool slightly.

Heat a griddle pan over a medium heat, add a little unsalted butter and heat until melted. Add the scioche halves, cut side down and griddle until golden and toasted.

Place the scioche on a serving plate and spoon over some of the warm rhubarb and raspberry dressing. Serve with white chocolate cream and a few fresh strawberries.