For the vanilla and fruit parts: Follow step 2 to make both parts, but start with the vanilla part first.
Soak the leaf gelatine in a little water for approx 10 mins or until it goes soft. Heat the cream with the sugar and whisk in the soaked gelatine. When the gelatine is dissolved remove from heat.
Mix together the yogurt and vanilla extract (for the vanilla part) then whisk in the cream mixture.
Pour the vanilla mixture into each mould half-way up, and refrigerate until firm, (approx 1 hr).
Repeat step 2 for the fruit part.
Once the vanilla part is firm, take it out of the fridge and pour the fruit mixture on top of the set vanilla. Refrigerate for at least 2 hours but preferably overnight.
For the coulis: In a pan gently heat the fruit with the sugar until it has reduced by half. Allow to cool and then refrigerate until needed. When ready to serve tip the mould upside down onto a plate and serve drizzled with the fruit coulis and dusted with icing sugar.