date:Jun 20, 2014
electric mixer, whisk remaining cream until soft peaks form. Whisk yoghurt into cooled cream mixture, then fold through whipped cream and Turkish delight. Pour into prepared moulds and refrigerate for 4 hours (or overnight) until set.
3. Meanwhile, for syrup, place 1 1/2 cups water and sugar in a small saucepan. Stir over low heat until sugar dissolves. Add scraped seeds from vanilla bean and bean (see step 1 for directions), cinnamon stick and lemon rind and bring to the boil. Simmer for 10 mi