Lunch

How do I make it?

1. Place thawed raspberries, caster sugar and lemon juice in a small saucepan.
2. Cook over medium heat for 5 minutes, stirring occasionally, until the berries have broken down and the sugar has dissolved.
3. Transfer to a bowl and set aside to cool completely.
4. Place Greek yoghurt in a large bowl.
5. In a separate bowl, whip cream and vanilla until soft peks form.
6. Fold whipped cream into yoghurt until smooth.
7. Fold in two-thirds of the cooled berry puree, leaving visible swirls for a marbled effect.
8. Gently fold in the fresh raspberries and diced strawberries.
9. Spoon mixture into silicone flower-shaped moulds, smoothing the tops.
10. Drizzle over remaining berry puree and swirl lightly with a skewer.
11. Freeze for at least 6 hours or overnight until firm.
12. Remove from freezer 5 minutes before serving.
13. Carefully unmould onto serving plates and garnish with frozen raspberries, redcurrants and small thyme sprigs.

TOP TIPS

-        You can use small silicone chocolate or petit four moulds to make smaller blossoms as pictured or larger flower moulds to make one large blossom per person.

-        No flower moulds? Freeze the mixture in a loaf tin and scoop to serve.

-        For clean edges dip the outside of each mould briefly on warm water for a few seconds before turning out.

-        If fresh redcurrants or cranberries are unavailable replace with a fresh berry of your choice.

-        These can be made up to 1 week ahead.