BLACKBERRY YOGHURT MOUSSE

MAKES 4

PREP: 25 MINS

2 x 125g punnets blackberries

2 tsps powdered gelatine

2 egg yolks

¼ cup caster sugar

¾ cup thickened cream

1 cup Greek yoghurt, plus extra, to serve Extra fresh blackberries, to decorate

1 Process blackberries in a food processor until smooth. Strain through a sieve.

Discard seeds. You will need ⅔ cup berry puree.

2 Sprinkle gelatine over 2 tblps water in a small heatproof jug sitting in a small pan of simmering water. Stir until gelatine is dissolved. Remove. Cool to room temperature.

3 Beat yolks and sugar in a small bowl of an electric mixer until thick and pale. Add cream. Beat until thickened. Fold in yoghurt, berry puree and gelatine.

4 Pour into four serving glasses (1-cup capacity). Refrigerate for several hours, or overnight, until set.

5 Serve with extra yoghurt and blackberries.