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1
Make the Frozen Yogurt: In a bowl, whisk together the yogurt, simple syrup, and vanilla.
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2
Chill 30 minutes; then freeze in an ice cream maker according to manufacturer's instructions.
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3
Cram the frozen yogurt into the milk container, packing it well to get rid of all the air pockets.
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4
Freeze for at least 6 hours.
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5
Make the Strawberry Salad: puree the raspberries and sugar in a blender.
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6
Strain out the seeds and taste the puree for sweetness, adding more sugar if necessary.
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7
Divide the puree on among the plates, spreading evenly to coat the bottom of each plate.
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8
Using 4 berries per plate, carefully fan them on top of each plate, starting at the edge and spiraling in to the center.
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9
(It can be made up to this point up to 8 hours in advance.
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10
Just tightly cover each plate with plastic wrap and refrigerate until ready to serve.)
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11
Preheat the oven to 450 degrees F. Bake the strawberries until just warm, about 2 minutes.
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12
Alternatively, microwave them for 1 minute.
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13
Take the frozen yogurt out of the freezer and lay it on its side.
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14
With a serrated knife, leaving the frozen yogurt in its container, cut a 1 1/2-inch think slice off the end.
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15
Remove the container band around the slice.
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16
Cut the slice on the diagonal into 4 triangles.
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17
Place a triangle of frozen yogurt in the center of each plate (it will start to melt immediately).
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18
Cut the honeycomb, if using, into 4 pieces and place on top of the frozen yogurt.
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19
Serve immediately.
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20
Cook's Note: If you have simple syrup on hand, this is such a fast dessert.
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21
To make the simple syrup, bring 1 cup water and 1 cup sugar to a boil; then let it cool before using.
