1. Place the gelatin sheets in a bowl of cold water and let soak for 5 minutes until fully softened

2. In a small saucepan gently warm the yogurt just enough to dissolve the squeezed gelatin. Stir until completely smooth and let cool to room temperature

3. Whip 300 ml of the heavy cream to stiff peaks and set aside

4. Fold the gelatin-yogurt mixture into the remaining 300 ml of cold cream to loosen it then gently fold in the whipped portion until fully incorporated

5. Add the chopped dill salt and pepper folding gently to preserve the airy texture

6. Pour into serving glasses and chill for at least 4 hours or until firmly set

7. Right before serving top each glass with a swirl of unsweetened crème fraîche if desired a light sprinkle of dill and a generous half tablespoon of salmon roe