Time: 10 mins + refrigeration
Serves: 4 - 6
Combine yoghurt, vanilla and icing sugar.
Place juice in a small saucepan with caster sugar. Heat to dissolve the sugar.
Soak gelatine leaves in water. Remove juice from the heat and stir in gelatine leaves. Strain through a fine sieve and fill 5-6 ramekins. Refrigerate for at least 2 hours or until set.
Remove from moulds and serve with a dollop of yoghurt.