Ingredients

• 250 ml cream,
• 1 vanilla pods, split in half lengthways
• 1/2 cup caster sugar
• grated rind of 1 orange
• 2 1/2 gelatine leaves
• 250 ml yoghurt

Method

Heat the cream in a saucepan with the vanilla, orange rind and sugar. While it is heating, soften the gelatine in very cold water. Take the cream off the heat and remove the vanilla pods, scraping the seeds back into the cream.  Add the gelatine, stir well and let the mixture cool before mixing in the yoghurt. Pour the mixture into 4 x 125ml individual moulds and let set in the refrigerator for at least 2 hours. Unmold and serve with poached fruit such as rhubarb or tamarillos.