Soften gelatin in 6-8 tablespoons of cool boiled water, stir over the low heat until dissolved.

Peel nuts, stir-fry until light brown. Cool and pound in a mortar.

Mix yogurt, cottage cheese, sugar powder and vanilla sugar until homogeneous texture. Blend this cream with pound nuts, add dissolved gelatin, stir and refrigerate for 30 minutes.

Stir in whip cream in the cooled half-jellied cream and put it into tall glasses. Top with fruits.