1.5 cups vanilla yogurt
3/4 cup heavy cream
1.5 tbsp powdered sugar
Stir all ingredients together until the sugar is completely dissolved. Put into a 0.5 L (~17 fl. oz.) Whipper. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.
Soften the 3 x sheets of gelatin in cold water. Heat 1 cup of cranberry juice with some fresh cranberries and 1–2 tbsp. of powdered sugar and dissolve the gelatin in it. Pour into glasses and chill. Use the mousse to top the jello and serve immediately.