Vanilla Peach & Raspberry Fool

Ingredients:

3 ripe peaches
200g fresh raspberries
300ml double cream
150g Greek yoghurt
2 tbsp icing sugar
2 tsp Vanilla Mart Paste
1 tbsp lemon juice
Fresh mint, to garnish

Method:

• Peel and finely chop two peaches.
• Place the chopped peaches in a saucepan with the lemon juice and 1 tbsp icing sugar.
• Cook gently for 5–7 minutes until softened, then allow to cool.
• Mash half of the raspberries lightly with a fork.
• Whip the double cream with the remaining icing sugar and Vanilla Mart Paste until soft peaks form.
• Gently fold in the Greek yoghurt.
• Layer the peach mixture, vanilla cream and crushed raspberries into serving glasses.
• Top with fresh raspberries.
• Garnish with fresh mint and chill briefly before serving.