Method

• Place the berries in a small sauce pan and add water and sugar
• Warm gently to dissolve sugar and to lightly soften the berries and for a syrup to form
• Cool
• Add the yoghurt to a bowl and stir to remove any lumps
• Lift the gelatine out of the water and squeeze out excess moisture
• Warm the cream and honey in a small saucepan and add the gelatine
• Remove from the heat and whisk the gelatine until completely dissolved
• Let it sit for 2 minutes, then slowly pour the gelatine into the yoghurt, stirring constantly to prevent lumps forming
• Let the yoghurt mixture thicken so that it the consistency is back to thick creamy Greek yoghurt looking
• This will hold the berries better
• I like to layer this dessert as it looks fabulous and it evens out the fruit, yoghurt combination
• To do this I pour even amount of yoghurt into 4 serving glasses, spoon over a little fruit and repeat once again finishing with a layer of berries and any syrup
• Chill for at least four hours or overnight
• They can be made a day in advance