Peach melba pots recipe

1. Heat the milk in a small saucepan over a low heat until just hot and steaming, but not boiling. Remove from the heat and whisk in 1 gelatine sachet to dissolve. Return to a very low heat to warm through, stirring to make sure it’s smooth (you can strain it through a sieve, if you like). Mix the yogurt and vanilla in a large bowl. Stir in the milk mixture until thoroughly combined, then spoon into 6 medium (about 250ml) glasses. Transfer to the fridge for 20 mins to chill and set.
2. Meanwhile, drain the peach slices, reserving 100ml juice. Put the slices in a food processor and blitz to a purée. Heat the reserved peach juice in a small pan until just hot but not boiling, then remove from the heat. Stir in another gelatine sachet and whisk until it has completely dissolved. Stir through the peach purée, then spoon on top of the yogurt. Chill for 1 hr to set.
3. When the peach layer has set, put 12 raspberries aside to defrost. Put the remaining raspberries in a saucepan and heat gently over a low heat for 3-4 mins until broken down into a purée but still juicy (take care not to boil and reduce to a jam). Stir in 1 tbsp honey, then strain through a sieve into a clean bowl to remove the seeds. Taste and add another 1 tbsp honey if very tart. Add the remaining gelatine sachet to the warm raspberry mix, mixing well until dissolved. Divide between the pots and chill for 2-3 hrs until set but with a slight wobble when shaken. Garnish with mint leaves (if using) and the reserved thawed raspberries to serve.

Tip: You can make these up to 24 hrs in advance, garnishing before serving.

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