Yoghurt Blancmange with Orange and Honey-Poached Cranberries Recipe

Drain the whey from the carton. Spoon the yoghurt into a saucepan and clean the yoghurt container. Soften the gelatine in 2-3 tbsps of water, then heat gently until it is dissolved. Stir it into the yoghurt and gently heat to blood temperature. Stir until smooth, allow to cool somewhat, then pour the mixture back into the yoghurt pot. When cool, refrigerate it until set.

To prepare the cranberries, put them in a saucepan with the orange juice, zest and cinnamon and simmer gently until they just pop. Stir in sugar or honey to taste and, when ready to serve, remove the cinnamon stick. Turn the set yoghurt out on to a plate, pour a few of the cranberries on top, the rest around it. You can, of course, make the blancmange in individual pots or jelly moulds.