Vanilla Yoghurt Cream

Preparation info
    • Difficulty

      Easy

Appears in
Dessert Divas

By Christine Manfield

Published 2014

  • About

Ingredients

  • 250 ml pouring (35%) cream
  • ½ vanilla bean, split lengthways
  • 70 g

Method

  1. Heat the cream, vanilla bean and seeds and caster sugar in a small heavy-based saucepan over medium heat to simmering point. Add the softened gelatine and stir until dissolved. Remove from the heat and stir in the Frangelico. Strain through a fine-mesh sieve over a heat-proof bowl, discarding the vanilla bean. Leave to cool for 15 minutes, then gently fold through the yoghu