This is my first experience using a dry mix from Orsika for making yogurt. I liked that it is not necessary to run to the store for milk, enough to ordinary boiled water at room temperature add the dry yeast from a bag. All thoroughly mixed for 2-3 minutes, closed with a lid and placed in a special flask where the water poured t 100*. The flask is placed in a warm place and wait for 6-10 hours. I put on the night and in the morning you can enjoy fresh and fragrant yogurt. For dessert will take half of the finished yogurt, about 400 ml. the Rest we drank.

Hibiscus pour 200 ml of boiling water, cover and insist. The petals of hibiscus after otagowane not throw away, they have a sour taste and interesting desserts.

Pour gelatin cold boiled water ( 200 ml) and leave to swell. Then warmed up before full dissolution, but do not boil.

The gelatinous mass is divided by three parts. One part is mixed with the cooled and strained tea of hibiscus, where you add sugar to taste. Pour the first layer and put in refrigerator until firm.

With part of the orange, remove the peel, then peeled and cut into thin slices.

Spread on a layer of frozen jelly from the tea.

Yogurt mixed with 1/3 gelatin mass, you can add sugar to taste. I don't need.

Pour the orange slices yogurt-gelatin mixture and put back in the refrigerator to solidify. Do this in two steps to the orange pieces surfaced.

Spread the petals of hibiscus.

Slightly whisk the ricotta with the sugar and the remainder gelatine, spread the next layer, leveling. Also allow to harden in the fridge.

The final layer of yoghurt. Leave the dessert up to full solidification not less than 4 hours.

Before serving, turn the dessert on a flat dish and decorate with fresh mint and orange zest.