1 1/2 teaspoons unflavored gelatin
2 tablespoons cold water
3 cups mild yoghurt (use half and half yoghurt)
honey equiv to 1/2 cup sugar
1 1/2 tablespoons vanilla extract
8 ounces dripped SCD yoghurt (to sour cream consistency)
1. Sprinkle gelatin over water and let stand 5 minutes. In a saucepan, warm the 3 cups yoghurt with the honey, salt and vanilla over medium-high heat. Do not boil, stir in the gelatin til dissolved. Remove from heat and cool 5 minutes.
2. Pour dripped yoghurt in a medium bowl. Whisk in the cream mixture a little bit until smooth. Rinse eight 2/3 cup custard cups with cold water. Fill each 3/4 full with the mixture, chill 4 to 24 hours.
3. To serve, dip each cup for a few seconds in hot water, unmold unto plate (may be necessary to loosen edge with knife.) Garnish with fresh fruit or puddle plate with fruit puree.