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Put a pan with 285ml of water and bring it to the
boil, put the jelly crystals and stir until
dissolves. Add the cold water. Allow to cool
slightly, then beat the yogurt. Separate the egg.
Whisk the egg yolk till light in color, then beat
into the jelly and yogurt mixture with the cream.
Pour into container and freeze until mushy (about
20-30 minutes). Remove container from freezer,
turn ice-cream into bowl and beat well . Whisk egg
white till stiff, then fold into mixture. Pour
into container and return to the freezer till
firm. Take it out from freezer 20-30 minutes
before serving --)
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