Preparation time: 20 minutes
Cooking time: 15 minutes
- 450g fresh blackberries
- 75g demerara sugar
- finely grated zest and juice of 1 orange
- 300g white chocolate, broken into squares, plus extra for making curls
- 300ml double cream
- 250g Greek-style natural yogurt, to decorate
Place the blackberries (reserving 6), sugar, zest and juice in a pan. Heat for 10 minutes until the fruit is soft, then push through a sieve. Discard seeds and allow the 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 until it forms soft peaks, then fold in the yogurt, melted chocolate and half the cooled purée.
Drizzle in the remaining purée and fold gently to create a ripple effect.
Divide between 6 glasses and chill for at least 2 hours. Decorate with a blackberry and a few chocolate curls.