Boil the water.
Take the yoghurt out of the fridge. You will want it to be room temperature.
Dissolve the jelly powder in the boiling water. Let the mixture cool to room temperature.
While the jelly mixture is cooling, crush the Tennis Biscuits. I crushed them in a tea towel with a rolling pin. Place the crumbs into ramekins or dessert bowls. Set aside.
When the jelly mixture and yogurt are about the same temperature, add the yogurt to the jelly mixture and whisk together. You don’t want the jelly mixture to be much warmer than the yogurt or it will curdle or separate. Whisk together until combined well.
Pour the yoghurt and jelly mixture into the ramekins over the biscuit crumbs.
Place in the fridge to cool and set.
When yoghurt and jelly mixture has set, add some garnish. My Chef was feeling decadent and added a dollop of Fair Cape Dairies Chocolate & White Chocolate mousse and Whisked Fair Cape Fresh Cream.