Ingredients

Steps

• Soak the gelatine sheets in a bowl of cold water for five minutes until soft.
• Warm the squash, lemon zest, and 100ml of water in a small saucepan.
• Squeeze excess water from the gelatine and stir it into the warm liquid until melted.
• Mix in 250ml of water and the yoghurt until thoroughly combined.
• Pour into four glass dishes, cover, and chill for at least 5 hours until set.
• Top with fresh berries and mint leaves before serving.