Fold the vanilla paste and rose water into the yoghurt, spoon into individual dishes and top with fresh raspberries. Place the sugar in a saucepan over medium to low heat. Once the sugar has formed a runny caramel, spoon over the yoghurt and raspberries, and leave to set for a few minutes before serving.
Recipe by Abigail Donnelly, courtesy of Mediclinic Family. View the magazine here.