Directions

1. Split the vanilla bean in half and scrape out the seeds using the back of a knife.
2. Place the vanilla bean and seeds, together with the cream, cinnamon stick and clove into a pan and gently heat until barely simmering.
3. Reduce heat to as low as possible and leave for 15 minutes allowing the spices to infuse their flavour into the cream.
4. Soak the gelatine in cold water for a few minutes, to soften.
5. 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.
6. 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.
7. Strain the cream and yoghurt mixture into a jug.
8. Pour into serving dishes or moulds and refrigerate for 2-3 hours.
9. 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.