Delight your guests with this deliciously light, yet creamy dessert. 


  • 1 split vanilla bean, or 1tsp of pure vanilla extract

  • 1 cup milk (Mungalli Creek Biodynamic full cream is great!)

  • 1 cup plain yoghurt (we use Mungalli Creek Natural)

  • 1/3 cup caster sugar

  • 1 sachet gelatine

  • Add a squeeze of lemon or lime if desired for a slightly more flavour


  • 1.

    Gently warm milk and sugar in a small saucepan, add split vanilla bean and hold just off the boil for around 15mins to allow the vanilla flavour to infuse. If using extract, add at the end.

  • 2.

    Meanwhile, soak 1 sachet of gelatine in 1TB of warm milk until dissolved.

  • 3.

    Whisk gelatine into the mixture in the saucepan – whisk thoroughly until all the gelatine has disappeared.

  • 4.

    Little by little, add the warm mixture to the cold yoghurt in a bowl and whisk thoroughly until smooth.

  • 5.

    Pour into slightly oiled moulds and refrigerate for at least 4 hours.

  • 6.

    Serve in the moulds, or turn out onto a plate, and garnish with seasonal fruit or a twist of lime zest, lemon myrtle or rainforest berries.


Check out more great recipes from Tropical North Queensland on Broken Nose Vanilla’s website.

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