How to make
Pour 3 tbsp. of yogurt in a bowl. Add the cocoa, vanilla and 1 tbsp. of agave syrup.
Dissolve half of the gelatin in 1 tsp. of water, leave it to swell, heat it, until it melts and pour it into the mixture.
Mix and distribute 1 tbsp. of the mixture on the bottom of glasses.
Store them in the refrigerator.
Mash the melon and 2 bananas in a bowl. Add the yogurt and agave syrup. Dissolve and melt the gelatin as above and add it to the mixture.
Distribute the cream in the glass cups on the cocoa base.
Smooth it out and store it in the refrigerator for 10-12 hours.
Garnish the melon and banana cream with whipped cream and a piece of banana and serve the fruit creams.
The melon and banana cream is ready.
