3 leaves of gelatine

2 ½ cups pouring cream

120g (1 cup) castor sugar

1 2/3 cups plain yoghurt

Vanilla seeds

 

Soak gelatine in cold water until soft.  Combine cream, sugar, vanilla seeds in the top of a double saucepan of simmering water and stir until smooth and warm.  Remove from heat (Mixture should be warm enough to dissolve gelatine – the cream should not be hot).  Squeeze water from gelatine, add to cream mixture and whisk in yoghurt just to combine.  Then pass through a fine sieve. Pour mixture into six 200ml moulds that have been rinsed in cold water, and refrigerate, covered until set  Alternatively pour into six glasses.