Multicolored Puff Jelly

Light, tasty, moderately sweet dessert will be an excellent addition to the festive table.

Ingredients

• drinking yoghurt 400 ml
• raspberry puree 400 g
• sugar 100 g
• gelatin 2 tablespoons
• water 100 ml
• coconut flakes 1 tbsp
• red currant (for decoration)

Directions

1. Soak gelatin in cold boiled water. Leave to swell for 40 minutes.
2. Beat raspberries until smooth with a blender. I used raspberry puree frozen for the winter in the freezer. Add 60 g of sugar, stir.
3. Add the remaining sugar to the yogurt, beat with a whisk.
4. Heat gelatin, add equally to yogurt and raspberry puree, mix. Pour a 1 cm thick layer of red jelly into glasses. Cool until it becomes gelatinous.
5. Pour a 1 cm thick layer of white jelly onto the frozen red jelly and cool. Alternating layers, fill the glasses with the remaining jelly and let it harden.
6. Decorate with coconut and red currants.