Kirsch or black raspberry liqueur 4 tbsp, or more honey
Cherries 20, stoned
Put the gelatine in a small bowl, cover with cold water and leave to soak for 5 minutes.
Lightly oil four 150ml (¼ pint) ramekins.
Put the yogurt and honey in a small pan and heat gently, stirring constantly, but take off the heat before it comes to the boil.
Pour off the cold water from the gelatine and add 2 tablespoons boiling water. Stir well until the gelatine has dissolved then whisk into the yogurt. Strain the mixture through a fine sieve into a jug, whisk in the vanilla paste then pour into the ramekins. Chill overnight in the fridge until set.
To serve, dip the ramekins into hot water to loosen the set yogurt then turn out onto plates. Spoon 1 tablespoon of liqueur or honey over each one and serve with cherries.
These will keep for a few days in the fridge. Serve with fruits and liqueur of your choice.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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