Ingredients

Method

• 9 gelatine leaves
• 375 ml plain yoghurt
• 375 ml milk
• 1 pod vanilla
• 115 g caster sugar
• 1 ripe Pink Lady apple

Method

Ingredients

1 Soften 9 gelatine leaves in water, then squeeze out any excess liquid.

2 Heat 375ml thick plain yoghurt, 375ml milk and the seeds of 1 vanilla pod in a saucepan. When the mixture begins to simmer, remove from the heat.

3 Stir in 115 g caster sugar until it dissolves, then whisk in the gelatine.

4 Slice 1 ripe Pink Lady apple and place in the bottom of 4–6 lightly oiled moulds. Pour in the yoghurt mixture, then chill for 6 hours.

5 To unmould, briefly dip the bases of the moulds into hot water and run a blunt knife around the edges.

6 Carefully unmould onto plates and serve with extra sliced Pink Lady apples and crushed pistachios.