Method

1. Preparation

   Preheat oven to 180°C. Place two 6-hole silicone muffin pans on a large baking tray.

2. Base

   To prepare base, place almond meal, xylitol, thyme, orange zest and salt in a medium bowl and stir to combine. Add butter and mix well to bind together. Divide mixture into prepared muffin pan and press down into the base. Refrigerate for 15 minutes. Bake for 10–15 minutes, until golden. Set aside to cool.

3. Mousse

   To prepare the raspberry mousse, pour 1/ 4 cup (60ml) of the cold water into a small bowl and sprinkle gelatine over the surface. Set aside for 5 minutes, or until gelatine hydrates to form a gel. Combine xylitol and the remaining water in a small saucepan and set over low-medium heat. Simmer for 1 minute to reduce slightly. Add gelatine and stir to dissolve. Blend raspberries and vanilla together in a food processor or blender, to puree. Add to xylitol mixture and stir to combine. Add yoghurt and stir to combine. Divide mixture evenly into prepared pans. Scatter with thyme leaves. Refrigerate for 2–3 hours, until set.

4. Serving

   To serve, push set cups out of silicone moulds. Garnish with raspberries, lemon thyme and edible flower petals, if desired. Handy hint - xylitol is readily available at health food stores and can be purchased at most supermarkets in the health food aisle.