Place milk and cream into a saucepan and sprinkle your gelatine on top to “sponge” - leave for 5 mins.

Heat the sponged gelatine up gently on a low heat till it all disappears.

Add in your vanilla pods and stir through a couple of tablespoons of runny honey to sweeten lightly.

In a bowl add on your yoghurt and then gently stir through your milky gelatine mix. Taste. Is it sweet enough? If not add a touch more honey – although I do suggest drizzling later with honey too so you can adapt later too.

Pour into your mould(s) - (make sure you oil your mould well to help to remove it later!) Place into the fridge to set (ideally over night). Turn it out onto a large dish and decorate with seasonal berries. If you feel it’s too firm take out an hour or so in advance and then place your chilled fruit around it.

I served it with a generous drizzle of runny honey on top.

Extra lovely things can be a crumble sprinkle or poached rhubarb are AMAZING!!

Ps any gelatine will work well for this and ideally I use Ossa or Great Lakes - as they are ethically better but I had run out. Gelatine can be a good boost of collogen but also good for the gut. You could definitely try this with a vegan alternative. Just check the instructions for setting amounts xx