Set aside 2 tablespoons of the milk and heat the remaining milk to a temperature of 106ºF /
41ºC. Mix the 2 tablespoons of milk and the yogurt together, then stir into the warm milk. Pour
into a warmed, wide-necked thermos and leave for 8 hours.
Turn the yogurt into a bowl, stand in cold water, and whisk until cold. Chill for an additional
6 hours. Mix the yogurt with the vanilla extract and chill until required.
Set aside a few raspberries for decoration, then place the rest in a food processor with the
maple syrup and blend to a puree.
Stir the puree into the yogurt and spoon into serving glasses. Decorate with the whole raspberries
and mint sprigs.