Cut the PVC piping into six
Soak the gelatine in water for 5 minutes or until softened. Heat the milk, cream, sugar and zest in a saucepan over low heat, stirring until the sugar is dissolved. Squeeze out the excess water from the gelatine and add the gelatine to the pan, stirring until dissolved. Remove from the heat and gradually whisk in the yoghurt. Pass through a fine sieve. Pour into the moulds and refrigerate for 3 hours or until set.
These can be made 1 day in advance and stored in the moulds in an airtight container in the fridge.
© 2010 All rights reserved. Published by Murdoch Books.