Mascarpone Creams with Summer Fruit Puree recipe | Delia Smith

Ingredients

• 1 x 250 g tub mascarpone
• 5 fl oz (150 ml) single cream
• 1 x 11 g sachet gelatine powder
• 3 oz (75 g) caster sugar
• 1 x 340 g tub wholemilk organic yoghurt
• 2 teaspoons vanilla extract
• a little flavourless oil, such as groundnut or grapeseed, to oil the pots
• 4 oz (110 g) strawberries, halved
• 4 oz (110 g) blueberries
• 4 oz (110 g) raspberries
• 1 oz (25 g) caster sugar
• 6 sprigs fresh mint