Raspberry marshmallow mousse

Method

• 1
  Place the marshmallows in a small saucepan over low heat and cook, stirring constantly, for 4 minutes or until the marshmallow melts and is smooth. Set aside, stirring occasionally, for 5 minutes to cool slightly.
• 2
  Add the cream and yoghurt to the marshmallow and stir until the mixture is smooth and well combined.
• 3
  Reserve 18 raspberries. Place the remaining raspberries in a bowl and use the back of a fork to crush. Divide the crushed raspberry among six 185ml (3/4-cup) capacity serving glasses.
• 4
  Divide the marshmallow mixture among the glasses. Cover with plastic wrap. Place in the fridge for 3-4 hours to set. Top with reserved raspberries to serve.