Delight your guests with this deliciously light, yet creamy dessert.
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.
Meanwhile, soak 1 sachet of gelatine in 1TB of warm milk until dissolved.
Whisk gelatine into the mixture in the saucepan – whisk thoroughly until all the gelatine has disappeared.
Little by little, add the warm mixture to the cold yoghurt in a bowl and whisk thoroughly until smooth.
Pour into slightly oiled moulds and refrigerate for at least 4 hours.
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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