Caramel Cream with Tropical Fruit
For the cream: Soak the gelatin in cold water until soft, about 10 minutes. Squeeze the excess water from the gelatin and dissolve in a small pan over low heat. Add the caramel syrup and stir until combined. Add the yogurt and chill until the mixture starts to gel.
For the garnish: Moisten the rim of the serving glasses with lime juice and then turn the edges in sugar.
Chop the mango pulp and puree. Whip the cream. Cut the papaya and pineapple into small cubes and add to the glasses.
Fold the cream and mango puree into the caramel cream and transfer into the glasses. Serve garnished with mango slices.