1.Combine rosemary, vanilla bean and cream in a small saucepan.
2.Bring to a simmer; simmer, uncovered, 10 minutes. Remove from heat; strain cream into a bowl. Cool.
3.Combine yoghurt and cream mixture in a small bowl. Cover; refrigerate until ready to serve.
4.Put tarragon leaves on a clean chopping board in a small pile; sprinkle over sugar. Coarsely chop leaves and sugar.
5.Divide strawberries between 4 serving bowls; sprinkle with tarragon sugar. Serve strawberries with rosemary yoghurt.
Not suitable to freeze.Note