Cream dessert bird's milk on yoghurt

4 servings
2 hours

Measure the ingredients.

Pour cold milk over the gelatin and leave to swell for 15-20 minutes.

Dissolve the gelatin over low heat until dissolved, but do not bring to a boil.

Mix yoghurt, sugar and vanillin.

Beat until the sugar is dissolved.

Pour in melted gelatin. Beat for another 5 minutes.

Pour the mass into creams and put in the refrigerator for 1-2 hours until completely set.

Melt the chocolate in a water bath.

Pour the melted chocolate over the frozen cream.