80 ml water
3 tsp powdered gelatine
80 g caster sugar or granulated sugar substitute
390 g (1½ cups) low-fat vanilla yoghurt or diet vanilla yoghurt
125 ml (½ cup) light thickened cream
125 ml (½ cup) low-fat milk
1 tsp vanilla bean paste
375 ml (1½ cups) freshly brewed hot espresso coffee
12 pieces almond bread or gluten-free biscuits, to serve
- Put water in a small heatproof bowl. Sprinkle over gelatine and stir well. Set aside for 10 minutes. Put gelatine mixture in microwave and cook on medium/50% for 1 minute. Add 2 Tbsp of the sugar and stir well. Set aside.
- Put yoghurt, cream, milk and vanilla bean paste in a medium bowl and whisk until smooth. Add gelatine mixture and whisk until just combined. Pour mixture evenly between 6 small heatproof glasses. Put on a tray and refrigerate for 4 hours or until set.
- To serve, stir remaining sugar into hot coffee. Carefully pour 60ml (¼ cup) of the coffee over vanilla mixture. Serve with almond bread.