125 ml pure cream
50 g golden caster sugar
½ vanilla pod, slit lengthways
2 small gelatine leaves, each 12 × 6cm/4½ × 2½in
2 tsp instant coffee granules
250 g full-fat Greek yoghurt
150 ml buttermilk
sifted cocoa powder, for dusting
- Put the cream and sugar in a small saucepan. Scrape in the seeds from the vanilla pod, then drop in the pod. Stir over a low heat until the sugar has dissolved. Bring the mixture just to the boil, then remove from the heat and leave to infuse for 5 mins.
- Meanwhile, lay the gelatine leaves in a shallow dish and pour over enough cold water to cover them. Soak for 4-5 mins.
- Remove the gelatine leaves from the water, squeeze well to remove any excess water, then stir the leaves into the cream until dissolved. Stir in the coffee granules until they are also dissolved. Leave the mixture to become cold, stirring occasionally. Keep checking so that you can catch it before it starts to set – you want it to stay runny.
- Discard the vanilla pod. Beat the yoghurt and buttermilk together in a large bowl, then gradually pour and beat in the cold coffee mixture. Transfer it to a jug, then pour into 4 small (150ml) dariole moulds. Chill for 4-5 hrs or overnight.
- When ready to serve, dip each mould into a bowl of very hot water (to just below the rim) for a few secs only, then turn each dessert out onto a small plate. Re-dip if they don’t slide out the first time. Serve with a light dusting of cocoa.