Just getting a head start on the weekend! I thought I would post this tonight so that any adventurous souls could make this tomorrow morning and it would set in time for desserts. I have a busy weekend ahead of me, a bit of bread making and some cupcake and icing testing to be done. Enjoy your weekend!
2 cups of Thickened Cream
1 Vanilla Bean
1/2 cup Sugar
2 leaves of Gelatine
1/2 cup Greek Yogurt
Halve the vanilla bean and scrape out the seeds. Put the seeds, pod, sugar and cream in a saucepan and bring to a simmer over medium low heat, stirring occasionally. Discard the vanilla pod.
Place gelatine in a bowl cover with cold water for 5 minutes, remove gelatine from water squeeze out the excess. Stir gelatine into the cream mixture until dissolved, stir in the yogurt (or if you don't have yogurt you can use extra cream).
Divide between 6 to 8 ramekins or moulds as below if you have them. Cover with cling rap and refrigerate until set, at least 6 hours or longer if needed.
Dip each mould in hot water 3/4 of the way up the sides of the mould for 30 seconds to a minute and then invert into bowl or serving dish. Serve with berry sauce if desired or on their own.