Place the cream, sugar and vanilla in a pot and heat
Mix gelatine with a little boiling water and stir until dissolved (there should be no grains left)
When the cream is warm and sugar dissolved, remove from heat and add the gelatine while whisking
Allow to cool to room temperature or just slightly warm and whisk in the yoghurt
Refrigerate in one of the following: In a glass trifle or salad bowl, in individual glasses or in glass jars with lids. In 8 individual moulds (RL 125ml with lids from Wespack) or plastic tubs. Adding honey rst helps to unmould it. In a Woolworth’s silicone bread pan with re-enforced metal (needs 1 ½ x recipe). In a Woolworth’s silicone ring mould (needs 2x recipe) Serve one of the following ways: Top with fresh berries, figs and honey, berry coulis, walnuts or pistachio nuts and honey or poached winter fruit Serve with granola rounds or sprinkle with granola.