Ingredients:
450g blackberries
75g demerara sugar
juice of 1 orange (optional)
300g white chocolate (plus some extra for curls)
300ml double cream (elmlea is ok, too)
250g Greek style natural yoghurt
Put blackberries (reserving 1 fruit per portion for decoration), sugar, zest and juice in a pan until fruit is soft. Put in blender and then through a sieve to get rid of seeds. Allow purée to cool.
Using a vegetable peeler, shave curls off the chocolate and reserve. Melt the remaining chocolate in a bowl over a pan of simmering water. Whip the cream in soft peaks, fold in the yoghurt, melted chocolate and 1/2 fruit purée.
Drizzle in the remaining purée and fold gently to create a ripple effect or serve as extra sauce.
Divide mixture into 6 glasses and chill for at leat 2 hours. Decorate with a blackberry and a few chocolate curls.
Accompany with a langue de chat, bonne maman or shortbread biscuit
Serves 6 large portions or 7-8 average portions.