1. Soak the gelatine sheets in cold water for 5 minutes.
2. Scrape out the seeds of the vanilla pod and add it to the cream and honey in a small saucepan. Add the sugar and heat – but do not boil
3. Drain the gelatine sheets and squeeze out any excess water. Add it to the warm honey mixture and stir to dissolve.
4. Add this mixture to the yoghurt and mix well to combine.
5. Pour into moulds or serving glasses. Refrigerate for at least 4 hours, unmould or serve in glasses.

Suggestion: serve perhaps with chopped pistachio sprinkles or rose petals.

Enjoy!