Combine the gelatine powder with 3 tablespoons of the cream, then leave it to soak for approximately 10 minutes.

Place the remaining cream in a saucepan along with the sugar, heating gently until the sugar has dissolved. Do not boil.

Add the soaked gelatine mixture to the cream and whisk over the heat for a few seconds. Remove from the heat.

In a mixing bowl combine together the yogurt and vanilla, then pour the cream mixture through a sieve onto it. Mix thoroughly to incorporate then pour into a plastic container measuring 15cm x 15cm x 5cm (6 x 6 x 2 inches).

Allow to cool, then cover and chill in the fridge overnight until set.

Reduce the liquor by half, by heating in a saucepan over a moderate heat.

To serve: Turn out the terrine onto a chopping board, loosening with a palate knife. Cut into 6 slices, arrange on individual serving plates then spoon fruit salad in cointreau alongside, drizzling over the reduced liquor. Serve immediately.

fruit salad in cointreau.Requires overnight chilling.