Method:

1. Sprinkle the gelatin over the water in a small bowl
2. In a pot add 1⁄2 cream, sugar and the seeds inside the vanilla bean
3. Bring to a simmer and then take off the heat do not let it boil.
4. Add in the gelatin and let it dissolve
5. Combine the leftover cream and yoghurt then slowly combine the vanilla bean mixture with a pinch of salt
6. Pour into 6 dariole moulds and leave to set for 30 minutes
7. Run a shape knife along mould just before serving to turn it out onto a dish

Garnish:

1. sprinkle the figs cut in half with sugar and run a blow torch over it to caramelise