Method
Preheat oven to 180°C/gas 4.
To make the ice cream, blend the raspberries and add caster sugar and yogurt. Pour into an ice cream maker using a jug and set time.
To make the choux pastry, place 175ml water and butter in a saucepan. Bring to the boil. Add in all of the flour.
Mix together vigorously; continue beating until the mixture comes together. Put in a bowl and leave to cool.
Mix in the eggs, one by one, to the choux pastry and put into piping bag. Take a greased baking sheet and pipe the choux pastry to make swan body and head/necks.
Bake in the oven for about 15 minutes until the choux pastry is risen and golden. Cool on a wire rack.
Assemble the swans using whipped cream. Pour some cold raspberry coulis on a serving plate and place the swan on top.
Serve the swans with the ice cream.