370 ml cream
110 g caster sugar
1 vanilla bean split length ways
3 leaves gelatine
500 g Greek yoghurt
Place the cream and sugar in a saucepan over a medium heat. Using the point of a knife, scrape the vanilla bean seeds into the saucepan before adding the entire bean. Stir until the sugar is dissolved, then just bring to the boil before removing from the heat.
Soak the gelatine in cold water until soft. Squeeze out the excess water and drop the gelatine into the hot cream mixture and whisk until dissolved.
Add the yoghurt and whisk until smooth. Strain the mixture through a fine sieve, discard the vanilla bean. Divide between eight 125 ml (1/2 cup) ramekins, cover with plastic wrap and chill for at least 3 hours, or until just set.
Serve with lemon and thyme sorbet, red fruits and drizzle with lemon sugar syrup.
Recipe provided by Aristotle's Neutral Bay