eight 5–6 ounce jars; adapted from recipes by Amanda Hesser, The Kitchn, and Florence Fabricant
Pour water into a small bowl and sprinkle with the dry gelatin. Let stand to soften.
Put 1 cup cream in a saucepan, add sugar, and whisk over medium heat until bubbles begin to form around the edges of the pan. Remove pan from heat and whisk in the gelatin mixture until completely dissolved. Set aside to cool for a few minutes.
In a larger bowl, whisk together the remaining cream (1½ cups), yogurts, flavoring, and salt. When cream + gelatin mixture has cooled to below 130° whisk it into the yogurt-cream. Pour into individual ramekins, cups or bowls. Refrigerate until set, ideally overnight.