Yogurt Panna Cotta

INSTRUCTIONS

• 1
  First, prepare 3 cups with a volume of 250 ml. Then take a small bowl, mix 8 g of powdered gelatin with 50 ml of water in it, and let the mixture swell for about 10 minutes.
• 2
  Meanwhile, take a saucepan, put the frozen forest fruit into it, pour in 15 ml of water, and cook the mixture over low to medium heat for 5 – 7 minutes, until the fruit softens.
• 3
  After the fruit softens, add the swollen gelatin (with the water) and 2 tablespoons of honey to the saucepan and cook everything for another 1 – 2 minutes, until the gelatin dissolves. Then remove the saucepan from the heat, evenly divide the resulting mixture into the prepared cups, and let it set in the refrigerator for 2 hours.
• 4
  Approximately 10 minutes before the setting time ends, take a small saucepan, mix 10 g of powdered gelatin with semi-skimmed milk in it, and let the mixture swell for about 10 minutes.
• 5
  Meanwhile, prepare a medium-sized bowl, put white yogurt and 1 tablespoon of honey into it, mix, and set the bowl aside. After the gelatin has swollen, place the saucepan on the stove and cook the mixture over low heat for 1 – 2 minutes, until the gelatin dissolves.
• 6
  Then remove the saucepan from the heat, pour the gelatin and milk mixture into the bowl with the yogurt, and quickly whisk. Then take the cups with the chilled fruit layer out of the refrigerator, divide the prepared yogurt mixture among them, return the cups to the refrigerator, and let them chill for at least 3 hours (or until the contents of the cups set).