1½ tsp powdered gelatine
2 tbsp cold water
⅔ cup thickened cream
⅓ cup caster sugar
2 tsp finely grated lime rind
1 tsp vanilla extract
1 cup Greek yoghurt
Fresh sliced mango and passionfruit pulp, to serve
- Sprinkle gelatine over cold water in a small heatproof jug. Stand jug in a small saucepan of simmering water. Stir over heat until gelatine is dissolved. Remove jug from pan.
- Meanwhile, combine cream, sugar, lime rind and extract in a medium saucepan. Stir over a medium heat until sugar is dissolved and mixture is hot. Do not boil. Strain into a large bowl. Stir in hot gelatine mixture. Cool slightly. Stir in yoghurt.
- Divide mixture evenly among four dariole moulds (½-cup capacity). Refrigerate, covered, for 6 hours, or until set.
- To serve, dip one mould at a time into a bowl of warm water to come halfway up the side. Hold for two seconds, then insert a small palette knife down the inside of mould and gently turn out onto a plate. Top with mango. Drizzle with passionfruit.