Philadelphia and Yoghurt Terrine

1. Place the gelatine into a bowl with the cold water and soak for 5-10 minutes. 2. Place the Philadelphia and yoghurt in a pan with the sugar and heat gently until the sugar dissolves, add the soaked gelatine and vanilla and heat until gelatine melts, do not boil. 3. Remove from the heat and pour through a sieve into a deep sided plastic sandwich box or lined loaf tin, cool and then chill in the refrigerator until set (a few hours). 4. Serve with a ready made fruit coulis, or make one using frozen summer fruits. Defrost 225g (8oz) fruit, sprinkle with 25g (10oz) caster sugar, process until smooth and then pass through a sieve to produce a thick fruit sauce.