
Ingredients
- 300 ml cream
- 250 g Greek yoghurt
- 1 vanilla bean
- 1 cinnamon stick
- 1 clove
- 2 tbs honey
- 3 sheets of gold strength gelatine
- Stewed or preserved quince, diced
- Granola
- Mint leaves – to garnish
Directions
- Split the vanilla bean in half and scrape out the seeds using the back of a knife.
- Place the vanilla bean and seeds, together with the cream, cinnamon stick and clove into a pan and gently heat until barely simmering.
- Reduce heat to as low as possible and leave for 15 minutes allowing the spices to infuse their flavour into the cream.
- Soak the gelatine in cold water for a few minutes, to soften.
- Remove the vanilla bean, cinnamon stick and clove from the hot cream, then take the gelatine from the water and gently squeeze to remove any excess water.
- Add the gelatine, together with the yoghurt and honey, to the hot cream and stir until the gelatine has dissolved and the mixture is smooth.
- Strain the cream and yoghurt mixture into a jug.
- Pour into serving dishes or moulds and refrigerate for 2-3 hours.
- To serve, sprinkle the top with a tablespoon of granola and 1 1/2 tbs of diced quince, and finally, add a little sprig of mint for garnish.