Yogurt panna cotta with fruit

Blend the yogurts with powdered sugar and vanilla sugar - if the mixture is not sweet enough for you, add more powdered 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.

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.

Spread the cooled mousse over the yogurt mixture.

Chill the entire dessert for 1-2 hours in the refrigerator.