How to make yogurt panna cotta

• Pour cold water over three tablespoons of gelatin - just enough to cover the gelatin, and set aside to swell.
  3 tablespoons gelatin
• Blend the yogurts with powdered sugar and vanilla sugar - if the mixture is not sweet enough for you, add more powdered sugar.
  800 g yogurt, 30 g powdered sugar, 1 tablespoon vanilla sugar
• Briefly heat the swollen gelatin to dissolve it - about 20 seconds in the microwave is enough.
• Add 1-2 tablespoons of the yogurt mixture to the heated gelatin and mix well, then pour the entire mixture into the rest of the yogurt and blend on high speed.
• Transfer the mixture to prepared glasses (if you want the mixture to be tilted after setting, place the glasses, for example, in bowls so that they stand at an angle).
• Chill the mixture in the refrigerator for about 1-2 hours.
• Prepare the apricot mousse - transfer the jam to a saucepan, add a little water, and heat briefly - just enough for the jam to become more liquid.
  1 jar Jam
• Blend the jam with a blender into a fluffy mousse.
• Pour a little water over a teaspoon of gelatin and wait for it to swell, then heat and add to the apricot mousse - mix thoroughly.
  1 teaspoon gelatin
• Spread the cooled mousse over the yogurt mixture.
• Chill the entire dessert for 1-2 hours in the refrigerator.
• Serve with fruit.
  fruits for decoration