Layered fruit gelatin and yogurt cream parfaits

Tip: tap a step to mark it as done.

1. Add about 100 ml water to the fresh or frozen fruit, add approximately 3 tbsp sugar depending on how tart the fruit is, and cook briefly. Strain the cooked fruit through cheesecloth or a sieve. If desired, reserve about 50 ml of the juice to tint the cream filling.

2. Measure the fruit juice. If it is thick or there is too little, add water. Depending on the volume, or using your judgment, thicken it with one or two packets of gelatin dessert mix or red or unflavored gelatin, prepared according to the package directions.

3. Set the glasses at an angle in a muffin pan or another container and carefully pour in the hot fruit gelatin mixture. If desired, add sliced strawberries or other fresh fruit to the hot mixture. Let set.

4. Gently mix the sour cream with 1 tbsp powdered sugar and the reserved fruit juice, thickening it with two sheets of gelatin if needed. Stand the glasses upright and carefully pour the fruit and sour cream filling over the set gelatin, leaving room for the whipped cream layer. Refrigerate.

5. Whip the heavy whipping cream with the vanilla sugar, then add the plain yogurt and two sheets of gelatin prepared according to the package directions. Garnish the parfaits as desired and refrigerate for at least two hours until set.

   Tip: You can omit the gelatin and use just whipped cream, but you will need more cream.

Tip: Let the cream mixture with gelatin cool to lukewarm before pouring it over the fruit gelatin; a hot mixture would disturb it and blur the layers. Pour it over the back of a spoon rather than directly onto the gelatin.

This recipe was translated from the Slovak original: Vrstvený ovocný pohár so želé a jogurtovým krémom