Achacha & Pomegranate Crema with Pistachio Praline

2 gelatine leaves, soak in cold water 500 mls cream 230 grams caster sugar ½ vanilla bean, split lengthwise and seeded 250 mls plain yoghurt 350 grams Achacha puree (approx 1.2 kilo of fruit required) 65 mls water 50 grams pistachios, toasted ½ pomegranate, seeded Method Place the gelatine sheets in a small bowl and … Read More >>