Raspberry,-blackberry-and-yogurt-jelly-cups

Yogurt jelly

  • 1 cup (250ml) thickened cream
  • ¼ cup caster sugar
  • 1 teaspoon vanilla extract
  • 2½ teaspoons powdered gelatin
  • 1 cup (250g) Greek style natural yogurt

Raspberry jelly

  • 3 cups (750ml) white grape juice
  • 2 tablespoons caster sugar
  • 3 teaspoons powdered gelatin
  • 125g raspberries
  • 125g blackberries

To make the yogurt jelly, place cream, sugar and vanilla extract into a small pan over a medium heat. Stir until sugar has dissolved and gently bring to boil, remove from heat. Sprinkle over gelatin and whisk until dissolved. Add yoghurt, whisk until smooth. Strain mixture through a sieve, set aside to cool.

To make jelly layer, pour 1 cup of the grape juice and the sugar into a small pan over a medium heat. Stir until sugar has dissolved and gently bring to boil, remove from heat. Sprinkle over gelatin and whisk until dissolved. Add remaining juice, strain through a sieve and set aside to cool.

To assemble, divide ½ the berries between 8 × 200 ml cups or glasses. Pour over ½ the grape juice mixture, refrigerate for 30 minutes or until set. Pour all the yoghurt mixture over the first layer of jelly, refrigerate until set. Place remaining berries on top of set yoghurt mixture and pour over remaining grape juice mixture. Refrigerate until set.

Serve chilled.