1. Begin by placing the gelatine in a cup, together with 3 tablespoons of the cream, and leave it to soak for 10 minutes.

2. Meanwhile, place the rest of the cream in a saucepan with the sugar and heat gently till the sugar has dissolved (it's important not to overheat the cream). Next, add the soaked gelatine to the warm cream and whisk everything over the heat for a few seconds. Now remove the cream mixture from the heat.

3. In a mixing bowl, stir the yoghurt and vanilla together, then pour in the gelatine cream mixture through a sieve. Mix very thoroughly and pour the whole lot into the plastic box or divide into 6-8 individual bowls. Allow to cool, then cover and chill in the fridge for at least 4-6 hours or preferably overnight until it set.

4. To serve, turn the large terrine out on to a board or the individual bowls out into serving plates, first sliding a palette knife around the edges to loosen it, then giving it a hefty shake.

5. Decorate with fresh summer fruits and a sprig of mint.  If you want to be a little glitzy, decorate the serving board or individual serving plates with fruit coulis or syrup and add a sweet wafer or biscuit twill.

 Ingredients from the shop included: Tims Dairy Vanilla Greek Yoghurt and New Forest Fruits Strawberries and Raspberries

I have also made a Honey Cream Terrine using: Tims Dairy Honey Greek Yoghurt and Hurn Honey Comb