Raspberry Yogurt

Set aside 2 tablespoons of the milk and heat the remaining milk to a temperature of 106ºF / 41ºC. Mix the 2 tablespoons of milk and the yogurt together, then stir into the warm milk. Pour into a warmed, wide-necked thermos and leave for 8 hours.

Turn the yogurt into a bowl, stand in cold water, and whisk until cold. Chill for an additional 6 hours. Mix the yogurt with the vanilla extract and chill until required.

Set aside a few raspberries for decoration, then place the rest in a food processor with the maple syrup and blend to a puree.

Stir the puree into the yogurt and spoon into serving glasses. Decorate with the whole raspberries and mint sprigs.