This recipe is from episode 22 of Good Chef Bad Chef series 3.
Place the milk in a pot on the stove and gently heat with the vanilla seeds.
Stir in the agar and let it dissolve.
Allow it to cool then whisk in the yoghurt and agave.
Pour into individual moulds and refrigerate until firm, about 1 hour.
In a small bowl mix together the almonds and pomegranate seeds, then garnish with a sprig of mint.
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