Recipes

Soak the gelatine in cold water for 5 minutes until soft.

Remove from the water and squeeze out the excess water and set aside.

Put 100ml of the yoghurt in a small pan with the sugar and warm through, just enough to melt the sugar.

Warm the gelatine in a small pan with 1 tablespoon of water until it is completely melted. Do not let it boil. Pour the warm yoghurt on to the gelatine and mix well, then add the rest of the yoghurt.

Pass the mixture through a fine sieve into a medium bowl. Set the bowl over a larger bowl containing ice. Whisk the mix gently until it cools and begins to set slightly, be careful not to let it set too much as lumps will form.

Remove from the ice bowl. Whisk the crème fraiche until it forms soft peaks. Whisk into the yoghurt mixture followed by the buttermilk. The mixture should be smooth and pourable.

Pour into serving dishes and pop on the fridge to chill and set for 2-3 hours.

To make the Cassis sauce, place the frozen berries in a pan with the sugar. Cook together until the berries give up their juice. Push through a sieve and stir in the Crème de Cassis.

To make the Chocolate sauce, heat the milk, cream and sugar together until steaming. Remove from the heat and leave to stand for 5 minutes. Add the chocolate and butter, leave for a further 5 minutes. Stir the chocolate and butter through the milk and cream to form a glossy sauce.