Mishka Recipe

Make blackberry purée

Place 2 cups fresh blackberries, 3 tbs granulated sugar, 1 tbs lemon juice and 60 ml water in a blender or food processor. Puree until very smooth, about 30–45 seconds.

Pass the purée through a fine-mesh sieve into a bowl, using the back of a spoon to press all liquid through and leave seeds behind. You should have roughly 1 to 1 1/4 cups of seedless purée.

Taste and adjust sweetness or acidity: add up to 1 tbs more sugar or a few drops more lemon if needed.

If you prefer a slightly compote-like texture for swirls, reserve 6–8 whole berries and gently crush them with a fork; fold into the purée after straining.

In a medium bowl whisk together 2 cups full-fat Greek yogurt, 2 tbs honey, 1 tsp vanilla extract and 2 tbs powdered milk (if using). Whisk until smooth and slightly airy, about 1–2 minutes.

Taste the yogurt for sweetness and floral brightness; add an additional 1/2 tbs honey if you like it sweeter.

Reserve about 1/3 cup of the yogurt mixture for topping/swirling if you plan layered presentation.

In a chilled bowl, whip 120 ml heavy cream to soft peaks. Gently fold whipped cream into the remaining yogurt mixture along with 60 g softened cream cheese, 2 tbs icing sugar, and 1 tsp lemon zest until completely smooth and silky. This creates the 'silk' texture with alpine floral brightness.

Taste and adjust: add a pinch more icing sugar or 1/4 tsp vanilla if desired.

If using, prepare the optional crunch: combine 3 tbs crushed shortbread or digestive biscuits with 1 tbs melted butter. Press a thin layer into the bottoms of four serving glasses or jars for texture.

Assemble: spoon or pipe a thin layer (about 2–3 tbs) of the blackberry purée into each glass. Add a layer (about 3–4 tbs) of the silk yogurt mixture. Repeat once for two layers, finishing with the silk layer on top. Reserve a small spoonful of purée to drizzle.

For a marbled effect, use a skewer to draw through the layers gently so the purée forms soft veins in the silk.

Top each serving with a dollop (1 tbs) of the reserved yogurt, a small spoonful of blackberry purée, 2 fresh blackberries, and a few edible alpine flowers or micro-mint leaves. Finish with a light dusting of icing sugar or a small curl of lemon zest.

Chill the assembled glasses for at least 30 minutes to allow flavors to meld and the texture to settle. If you prepared the optional crunch base, chilling also helps the base firm up.

Serve cold. Leftovers keep covered in the refrigerator up to 48 hours; fresh berries are best within 24 hours.