Bloom the gelatine leaves in ice-cold water for 5–10 minutes. ‘Blooming’ means to soak the gelatine in liquid prior to melting it. Once the leaves are soft, remove from the water and wring gently to remove the excess water.

Scrape the vanilla seeds from the pod into the sugar. Stir the sugar and zest into the yoghurt.

Melt the gelatine in a saucepan over a low heat.

When melted, add 2/5 C (100 ml) of the yoghurt to the gelatine in the saucepan. Remove from the heat and mix together very well.

Gently fold the cream into the yoghurt mixture and pour into a beautiful glass. Leave to set for two hours in the fridge.

Top with fresh raspberries, strawberry macaroons and small marshmallows.