Serves 4

INGREDIENTS

125gm Strawberries

125gm Raspberries

425ml Full cream milk

40ml Double cream plus 250ml to finish.

3 Large egg yolks

30gm Caster sugar

1 Teasp Vanilla Extract or paste

1½ Tablsp Cornflour

1 small pot natural Greek yogurt.

OPTIONAL

Shortbread biscuits or Barquillo wafers

to serve.

METHOD

 Place the milk. Cream and vanilla in a saucepan and bring to a simmer.

 Meanwhile beat together the egg yolks, corn flour and caster sugar in a medium bowl.

 Pour the heated milk over the egg mix and return to the pan,

 Place over the heat and cook until the custard has thickened, do not over heat.

 Remove from the heat and cool.

 Place the fruit in a liquidiser and puree lightly but do not overdo so that the fruit is a pure liquid, it should still have a bit of texture.

 When the custard is cool stir in the yogurt and half of the pureed fruit.

 Using 4 glass dishes (or glasses) place a layer of the fruit custard in the bottom, then swirl nearly half of the remaining fruit.

 Add another layer of the custard then the rest of the fruit leaving about a little to finish.

 Beat the 200mls of cream until thick and pipe or place swirls on top of the top fruit layer.

 Finish by dribbling a little fruit puree on the top, a sprig of mint and a short bread biscuit or wafer.