For the yoghurt and vanilla panna cotta, combine the cream, sugar and vanilla pods in a saucepan

Bring the mixture slowly to the boil and stir in the soaked gelatine. Allow to cool for 10 minutes and stir in the yoghurt

Pass the mixture through a fine sieve and then pour into 4 individual cups or ramekins. Place in the fridge and leave to set overnight

For the cherries jubilee, bring the sugar, puréed cherries and lemon zest to the boil, then turn to down to a simmer and cook for 5 minutes

Add the whole cherries and simmer gently until tender, then remove the cherries with a slotted spoon

Allow the liquid to reduce until slightly thickened. Dissolve the cornflour in a little water and add to the mixture. Bring back to the boil

Once boiling, remove from the heat. Divide the whole cherries between plates and pour over the sauce

To flame the cherries, in a separate pan heat the cherry brandy. Light with a match or lighter until it flames and pour over the cherries. Serve with the turned out vanilla and yoghurt panna cottas and some ginger biscuits for an extra touch