This is a very simple but full-flavoured mousse. You could also make it with strawberries, wild blueberries or cherries.

Ingredients

• 1 cup mascarpone cheese
• 3/4 cup yogurt
• 2 tablespoons honey
• 1½ cups crumbled short bread cookies (about 4)
• 3 cups raspberries
• 2 tablespoons sugar
• Sprigs of mint

Method

Combine mascarpone, yogurt, honey and shortbread cookies in a bowl. Stir in half of raspberries.

Toss remaining raspberries with sugar and allow to stand for 20 minutes or until juicy.

Pile raspberry cream into 6 small serving dishes and top with raspberries and any juice. Garnish with mint. Serves 6