Ingredients

500ml cream
1 Split Vanilla Pod
150g of Runny Honey
200g Greek/thick Yoghurt
500ml milk
1g/few sprigs of carrageen [well rinsed]

Method

Place the cream, vanilla, honey and yoghurt in a pan and slowly bring to the boil and then remove from the heat .

In another pan bring the milk and the carrageen to a gentle simmer and cook gently for about 7 mins , do not allow the milk to become too thick.

Combine the two liquids and pass through a fine sieve 3 times to remove all the carrageen.

Line six moulds with cling film and set in the fridge for 8 hours ,serve with some rhubarb cooked with sugar kelp.