This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
Â
To serve:
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 essence 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 Vanilla Yoghurt.
Â
This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
{{serverError}}
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
