Yogurt Cream with Melon
Soak gelatin sheets in a bowl of cold water until softened, about 10 minutes. Split vanilla bean lengthwise and scrape out seeds. In a saucepan, combine vanilla bean, about 1/3 of the vanilla bean seeds, cream and 4 tablespoons suga
Remove seeds from melon and puree with lime juice, remaining vanilla bean seeds and 1 tablespoon sugar. If desired, sweeten with additional sugar. Divide puree over yogurt cream and garnish with raspberries and mint.