2 sheets gelatine
300ml whole milk
45g white chia seeds
2 tsp vanilla extract
300ml bio yogurt
320g mixed berries, (we used blueberries, strawberries and raspberries), halved
handful small mint leaves
The night before, put the gelatine in a bowl of cold water. Warm the milk with the chia seeds and vanilla in a saucepan, stirring over a low heat until the seeds soften. Remove from the heat. Squeeze the gelatine to remove any excess water, then stir into the warm milk until it dissolves. Stir in the yogurt, then pour the mixture into four mini basins or ramekins (about 175ml each), sprinkled with a little water. Cover and chill.
Blitz a quarter of the berries in a bowl with a hand blender to make a smooth sauce. Cover and chill along with the remaining berries until breakfast.
To serve, run a knife around the inside of the moulds to loosen, then turn out onto plates. Spoon over the berry sauce and scatter with the remaining berries and mint leaves. Will keep chilled for up to one day.