In a small saucepan, combine syrup and gelatine, stir well, and bring to a low heat, stirring continuously until all of the gelatine dissolves.
Slightly oil the mould and lay out slices of peaches and grapes.
Pour the gelatine mixture into the mould so that it covers the fruit.
As soon as your fruit jelly had thickened, combine milk, sugar, and gelatine, stir well and set aside for about 5 minutes to help the gelatine swell and dissolve.
Next bring the mix to a low heat and wait until gelatine dissolves, stirring continuously. Remove from the heat, add yogurt and stir well again.
Pour the yogurt mixture into the mould where the ready fruit jelly already sits. Freeze for 2 hours and store in the fridge afterwards.
Comments:
Wow!