Recipes Phillippa Cheifitz Food preparation Nici Beaumont Decor styling Kate Boswell Photograph Dirk Pieters Ingredients: 1T powdered gelatine 125ml hot, strong, honeybush tea 125ml runny honey 500ml Greek-style double-cream yoghurt Serves 4 Directions: Sprinkle the gelatine over the hot tea and stir until dissolved. Mix with the honey. Strain and set aside 80ml of the gelatine-tea mixture. Mix the rest of the gelatine-tea mixture with the yoghurt and turn into four small glasses, leaving space at the top. Add the rest of the clear gelatine-tea mixture. Chill for a few hours or overnight, until set. This recipe is from the February 2011 House and Leisure Food issue.