- Start by cooking the blackcurrants in a pan with the sugar and a splash of water.
- Cook for around 10 minutes until all the sugar has dissolved.
- Pass through a sieve to remove all stalks and pips and leave to cool.
- Whip up the double cream and slowly add the yoghurt bit by bit and continue to whisk.
- Stir in the puree to make a marbled effect, place in large glasses and refrigerate until ready to serve.