Instructions: In a small saucepan combine half of the raspberries with 60g sugar and add a tablespoon of water then bubble gently until the fruit is soft.

Next push the fruit and juice through a sieve into a bowl and stir in the lemon juice.

Discard the pips.

Add the remaining raspberries to the sieved puree lightly crush then leave to cool.

Put in the fridge to chill.

Lay the lemon grass on a chopping board and give it a heavyhanded thwack with a rolling pin to smash it open but keep it in one piece.

Put the smashed sticks in a saucepan with the rice milk and the remaining sugar and bring to the boil.

Stir well then turn down the heat and let the whole lot simmer away so that it gently bubbles for about 30 minutes. Give it a stir every now and then scraping across the bottom of the pan. Leave to cool then fish out and discard the lemon grass.

Next stir the yoghurt into the cold lemongrass rice and chill.

When ready to dish up divide the raspberry crush between four deep pots glasses or bowls and spoon the yoghurt rice on top.

Ive based this on those yoghurt with fruit corners you can buy in the shops. Youll need to prepare this in advance so that it has time to cool and chill.

Makes 4 pots

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