Put the gelatin to soak in the amount of water written on the packaging. Meanwhile, beat the cream and both yoghurts with the sugar until completely melted. Mix the mixture with the vanilla essence and very finely chopped dried pineapple or mango.
Melt the gelatin carefully without it coming to a boil and while continuously beating it, mix it with the dairy mixture. Beat well and pour it into dessert cups or bowls. Leave for about 4 hours in the refrigerator to harden.
Serve the yoghurt inverted onto a saucer. This is an extremely easy, delicious and refreshing summer dessert.