Soak the white gelatine in cold water. Mix the red gelatine powder and 2 tablespoons of cold water in a small pot. Leave to swell for about 10 minutes. Mix yoghurt, sugar, vanillin sugar and rum.
Whip the cream until stiff. Squeeze the white gelatine and add to the red gelatine in the pot. Dissolve at low heat while stirring. Add 1-2 tablespoons yoghurt cream, stir and stir into the remaining cream.
Fold cream into the cream, pour into a bowl and refrigerate for about 3 hours. Serve with hip rolls and rum pot fruits.