Food

Blackberry and white chocolate fool

You'd be foolish not to try this one.

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.