To make the fruit base

• To make the fruit puree simply weight the fruit and sugar into a small saucepan, then heat gently until the fruit has broken down.
• Dilute the teaspoon of arrowroot in a dash of water and mix to avoid any lumps.
• Pour the diluted arrowroot into the pan of stewed blackberries and continue to stir gently. You will see the puree thicken fairly quickly and the arrowroot will go translucent.
• Once thickened to a soft jam-type consistency, spoon the puree into your dishes and set aside to cool to room temperature, a delicate film will set on the surface.
• In a bowl measure out the cream and whip until stiff, this may take a while depending of the type of dairy free cream you use.
• Add the yogurt (this is used to break through the heavy creaminess) and whip enough to combine.
• Now add your crushed blackberries and stir to combine, how much you stir is totally up to you; less will result in a rippled effect, more will turn the fool a beautiful purple.
• Spoon the yogurt gently onto the puree, I tend to work my way around the edge then into the middle, this way the puree wont rise up the side of the dish leading to a less obvious layered effect.
• The crumble topping is a easy as pie, or crumble. Crush the biscuits in a bag and sprinkle over the tops of each dessert.
• Chill for 30 minutes and enjoy as a light dessert or a cheeky supper treat.