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60 ml water
15 ml gelatine
250 ml cream
30 ml castor sugar
250 ml LANCEWOOD® Double Cream Vanilla Yoghurt
5 ml vanilla essence
Fresh berries, granadilla coulis, honey, pistachios, maple syrup, pecan nuts or berry coulis.
Pour water over gelatine and leave to stand for 5 minutes until spongy. Heat the cream and sugar together until the sugar has dissolved. Do not boil. Add the gelatine and stir until melted. Leave to cool slightly. Beat the cream mixture, yoghurt and vanilla together until smooth. Pour into 4 moulds and refrigerate until set. Serve with any topping of your choice.
HINTS & TIPS:
Use LANCEWOOD® Double Cream Coconut or Mixed Berry Yoghurt instead of Double Cream Vanilla Yoghurt.
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