Curd and Treacle - Srilankan

Ingredients

• 500 gplain Greek-style yoghurt
• 375 ml(1½ cups) pouring cream
• 110 g( ½ cups) caster sugar
• 3gold-strength gelatine leaves
• palm sugar treacle (see Note)
• shaved and toasted coconut
• freeze-dried pineapple or mango, to serve
• Place the yoghurt into a muslin- lined sieve over a bowl and stand for 1 hour to drain the excess liquid.
  Place the cream and sugar in a saucepan and stir over low heat until the sugar dissolves. Bring to just below the boil, then remove from the heat.
  Meanwhile, soak the gelatine in cold water for 2-3 minutes or until soft, then drain and squeeze out the excess water. Add to the cream mixture and stir until dissolved, then whisk in the yoghurt until well combined. Divide the mixture among serving glasses, cover and refrigerate overnight or until set. Serve the curd scattered with shaved toasted coconut and freeze dried pineapple, then drizzle with a little palm sugar treacle.