Ingredients
For the raspberry Bavarois
200ml/7fl oz double cream
1 tbsp caster sugar
2 tbsp Greek-style yoghurt
pinch ground cinnamon
10 raspberries
For the sauce
75ml/2½fl oz milk
75ml/2½fl oz double cream
1 tbsp honey
1 tbsp cocoa powder
1 tbsp caster sugar
½ tsp ground cinnamon
Method
1. For the raspberry Bavarois, in a bowl, whip the cream and the sugar together until stiff peaks form when the whisk is removed.
2. Fold in the yoghurt and cinnamon until the mixture is well combined.
3. Place an 8cm/3in chefs' ring into the centre of a serving plate and spoon the mixture into it. Decorate with the raspberries, then carefully remove the chefs' ring and chill in the fridge for as long as possible.
4. For the sauce, bring all of the sauce ingredients to a gentle simmer in a pan, stirring continuously. Simmer for 4-5 minutes, or until the sugar has dissolved.
5. To serve, drizzle the cinnamon chocolate sauce around the chilled raspberry Bavarois.
