Gluten-free apple custard and yoghurt fool

1 Put the apples, brown sugar, lemon zest and juice in a small pan. Bring to the boil, then turn down the heat and cook, stirring occasionally, for 15 min or until the apples are soft and pulpy. You may need to add a little water if the mixture is too thick. Set aside to cool.

2 Meanwhile, finely grate the chocolate into a bowl and chill in the fridge for at least 1 hr (or place into the freezer for quicker results).

3 Spoon half the cooled apple into 6 or 8 small pots. Sprinkle the crumbled shortbread biscuits over the apple, then spoon over the custard, then the yogurt. To finish, sprinkle over the grated dark chocolate and serve.