250 ml heavy whipping cream
1 1/2 tsp vanilla extract
4 g Knox gelatine
150 g condensed milk
150 g Chobani Greek yogurt
Pam canola oil cooking spray
Garnish: granny smith apple, peach, cinnamon, nutmeg
Mix vanilla extract and heavy whipping cream to a boil in small pot. At the same time, mix the gelatine with a 1/4 cup ice water. Once cream comes to a boil, remove from stove and stir in the now slightly thickened gelatine into the pot. Add the yogurt and condensed milk. Stir until mixture is evenly distributed.
Grease baking mold with canola oil cooking spray. Pour the mixture into each mold. Set in the fridge for as little as 4 hours or as long as overnight. Setting time varies, but we let it stay overnight and completed it the next morning.