Cherry and cardamom yoghurt fool with honeycomb

SERVES 6 // PREP TIME 15 MINS // COOK 6 MINS (PLUS CHILLING, COOLING)

500 gm pitted cherries, halved

Finely grated zest of 2 lemons

1 tsp ground cardamom

110 gm (½ cup) caster sugar

500 gm Greek-style yoghurt

180 ml (¾ cup) thickened cream

55 gm (1/3 cup) icing sugar, sieved

Scraped seeds from 1 vanilla bean Store-bought honeycomb and baby lemon balm leaves, to serve

1 Combine cherries, lemon zest, sugar and cardamom with 100ml water in a saucepan over high heat and bring to a simmer. Reduce heat to medium and simmer, lightly crushing cherries with a wooden spoon and stirring occasionally until thickened (6 minutes). Transfer to a bowl and freeze stirring occasionally until chilled (10 minutes).

2 Meanwhile, whisk yoghurt, cream, icing sugar and vanilla bean seeds in an electric mixer until soft peaks form. Refrigerate for 15 minutes to firm up before using.

3 To serve, spoon a little cherry mixture into each glass. Swirl remaining cherry mixture through yoghurt cream mixture and spoon into glasses. Scatter with honeycomb and baby lemon balm leaves, to serve. ●

We use meat from Devitt Wholesale Meats in the GT Test Kitchen and in all our photo shoots.