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In a bowl, mix the yoghurt and cream together until smooth. Add the castor sugar, vanilla and brandy.Â
Pour the water over the gelatine and leave to sponge.
Heat the milk in a small pot until under boiling point. Remove from the stove and stir in the gelatine, which will melt into the milk immediately.Â
Place your glasses at a 45 degree angle in a suitable corner.Â
Mix the yoghurt mixture and milk mixture together. Pour this mixture into the glasses until the one side reaches a level 1.5cm under the rim of the glass. Carefully transfer the glasses to the refrigerator and refrigerate until firm.Â
Prepare the jelly.
Tilt the glasses in the opposite direction in the container and pour in the jelly to the same level and the yoghurt mixture. Refrigerate until firm.
Decorate with nectarine slices and mint.
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