Limoncello Yoghurt and Mascarpone Pots

method:

• Mix together the Greek yoghurt, mascarpone and the vanilla seeds scraped from the pod.
• Make the limoncello jelly by combining all of the jelly ingredients in a pan, and bringing the mixture to a boil. Let the mixture cool for ten minutes.
• Pipe a thick layer of the yoghurt mixture into your serving glasses, followed by a much thinner layer of the jelly mixture on top.
• Refrigerate for 25 minutes and then add another layer of yoghurt on top. Repeat the layering process until you have filled your glass (usually 2-3 layers maximum).
• Chill in a fridge until the jelly is set (approximately 2-3 hours).