Yogurt crème with blood oranges
125g mascarpone 120g coconut yogurt 165g caster sugar 125g double cream 420g plain Greek-style yogurt For the blood oranges with syrup 6 blood oranges 110g caster sugar
Place the mascarpone, coconut yogurt and sugar in a food processor and blend until the mixture is smooth and the sugar has dissolved. Add the double cream and plain yogurt and mix to combine. Cut 4 x 25cm squares from a piece of damp muslin. Divide the mixture between the muslin squares, then carefully gather up the edges and tie with string. Place on a small wire rack over a deep baking tray, allowing any excess moisture to drain from the crèmes. Cover loosely with clingfilm and refrigerate for 6 hours, or until firm.
To make the blood oranges with syrup, peel 3 of the oranges, thinly slice and set aside. Juice the remaining oranges and pour the juice into a small saucepan with the sugar. Place over a high heat and bring to the boil. Reduce the heat to medium and cook for 6-8 minutes, or until reduced and syrupy. Set aside to cool.
To serve, cut open the muslin and transfer the crèmes to plates. Spoon over the reserved oranges and syrup.