Jaffa Cake Terrine - cooking recipe

Ingredients

8 sheets gelatin
2 cups plain yogurt
1/2 cup granulated sugar
1 tsp vanilla extract
1/3 cup orange juice
2 1/8 cup heavy cream, divided
9 oz Jaffa cakes, or similar cake cookies
1 None orange, segments separated, peel removed
1 oz grated chocolate

Preparation

Line a 8 x 2 inch (6 cup) loaf pan with plastic wrap. Soak the gelatin sheets in cold water for 5 mins. Squeeze out the excess water. Place the soaked gelatin in a saucepan and over very low heat, melt slowly. Do not let the mixture boil then allow to cool slightly.
Mix together the yogurt, sugar, vanilla extract and orange juice then stir in the gelatin. Whip 1 cup of the cream until stiff peaks form, then stir into the yogurt mixture. Spoon half of the mixture into the prepared loaf pan.
Insert the Jaffa cakes vertically into the cream mixture, top with the remaining mixture and level the surface. Chill overnight. Invert onto a serving plate and remove the plastic wrap.
Whip the remaining cream and use to coat the terrine. Decorate with the orange segments and grated chocolate. Use a knife dipped in hot water to cut into slices.