date:Jun 20, 2014
Ingredients
450ml pouring cream
150g caster sugar
1 vanilla bean
4 (20g) gelatine leaves (see note)
180g rose-flavoured Turkish delight, finely chopped
2 teaspoons icing sugar
1 1/4 cups Greek-style yoghurt
50g flaked almonds, toasted
Raspberry syrup
3/4 cup (165g) caster sugar
1 vanilla bean
1 cinnamon stick
5cm-long strip lemon rind
4 x 120g punnets raspberries
Method
1. Lightly grease 10 x 125ml dariole moulds. Place 150ml cream and sugar in a small saucepan. Split vanilla bean length