Pour gelatin with water and set aside to swell.
Whip cream with powdered sugar until a lush, stable consistency.
Add melted gelatin to the yogurt and beat with a mixer until smooth. Take yogurt not too liquid, and also it should be at the same temperature as gelatin.
Add yogurt to cream and mix. If the cream is a little liquidy, put it in the refrigerator for 20 minutes and then you can use it.