Apricot & Vanilla Yoghurt Fool

Ingredients

• 200g organic dried apricots, roughly chopped
• 250ml water, plus a little extra if needed
• ¼ tsp Ceylon cinnamon powder
• 300g full-fat Greek yoghurt
• 1 tsp pure vanilla extract
• 150ml double cream, chilled

Method

1. Soften the apricotsPut the chopped apricots, water and cinnamon in a small saucepan. Bring to a gentle simmer, cover and cook for 15 to 20 minutes, stirring occasionally, until the fruit is very soft. Add a splash more water if the pan starts to dry out.
2. Make the puréeTake the pan off the heat and blend the fruit and remaining liquid carefully with a stick blender, keeping the blade submerged. It should be thick but easy to spoon. Add water a tablespoon at a time if needed. Transfer to a shallow bowl and leave to cool completely, allowing about 30 minutes. Do not fold warm fruit into cream.
3. Whip and foldStir the vanilla into the Greek yoghurt. In a separate bowl, whip the cold double cream until it forms soft, floppy peaks. Fold it gently into the yoghurt with a large spoon.
4. Ripple into glassesReserve four teaspoons of apricot purée for the tops. Fold the rest through the yoghurt cream with just two or three turns of the spoon, leaving visible streaks. Divide between four glasses and top each with the reserved purée.
5. Chill before servingCover and refrigerate for at least 30 minutes before serving. The fool should be softly set and spoonable, with ribbons of fruit rather than one uniform colour.

Less cream, more yoghurt

For a tangier version, replace the double cream with another 150g of Greek yoghurt. Stir in the vanilla and ripple through the cooled fruit as above. It will be denser, without the whipped texture.

Make it the day before

Keep the finished glasses covered in the fridge and eat within 24 hours. Alternatively, make the apricot purée up to two days ahead, refrigerate once cool, then whip and assemble on the day. Very firm dried fruit may need a few extra minutes of simmering.