Ingredients

Steps

• Blend 100g of blackberries in a food processor until smooth.
• Spoon one third of the purée into the base of a serving glass.
• Whisk the double cream and vanilla seeds together until soft peaks form.
• Fold in the Greek yoghurt and honey until combined.
• Gently marble the remaining blackberry purée through the cream mixture.
• Transfer the mixture to the glass and garnish with extra berries and icing sugar.