Safe Yogurt Bacteria with Fruit Nutrient

Start by preparing the gelatin. Pour 20 grams of gelatin into a small bowl. Add about 100 ml of cold water (you can take it from the prepared 500 ml of apple juice). Mix thoroughly with a small teaspoon to avoid lumps, and set aside for about 10 minutes. During this time, the gelatin will absorb the water and swell, becoming spongy. This process is called "blooming" and is crucial for achieving a smooth jelly.

Pour the remaining 400 ml of apple juice into a small saucepan. Heat over medium heat until the juice is very hot, but do not bring it to a boil. When gentle steam begins to rise from the surface, remove the saucepan from the heat. Add the swollen gelatin to the hot juice. Whisk vigorously with a whisk for about 1-2 minutes, until all the gelatin is completely dissolved and the liquid is perfectly clear.

Prepare four flat, round dishes – small glass bowls, ramekins, or even saucers from cups with a diameter of about 10-12 cm will work perfectly. Carefully pour the prepared jelly liquid evenly into all the dishes, creating a layer about 1-1.5 cm thick. Set the dishes on the counter to cool slightly for 15-20 minutes, and then place them in the refrigerator for at least 2 hours, or preferably until fully set.

While the jelly sets, prepare the fruits. Rinse the strawberries and blueberries thoroughly under running water, then dry them on a paper towel. Remove the stems from the strawberries and slice them thinly or chop them into small cubes. Peel the kiwi (you can use a knife or a vegetable peeler) and also slice it, then cut each slice into quarters. The goal is to create small, colorful pieces that will resemble "food."

In a medium-sized bowl, place 400 grams of thick Greek yogurt. Add two tablespoons of honey to it. Using a small whisk or spoon, mix the ingredients for about a minute, making vigorous circular motions until you achieve a uniform, smooth, and creamy mixture without any lumps. Taste it, and if you prefer a sweeter flavor, you can add a little more honey.

Take the set jelly out of the fridge. Now it's time for the artistic part – "inoculating the medium." Arrange the prepared fruit pieces on the surface of each jelly. Place them in fancy patterns, creating a colorful background for our "bacteria." You can create clusters, lines, or scatter them randomly, as if they were growing naturally on the medium.

Now the most important moment: creating the "bacterial colonies." You can do this in two ways. The first: use two small teaspoons to scoop portions of yogurt and gently place them on the jelly, creating blobs of various sizes. The second, more precise method: transfer the yogurt mixture to a piping bag with a round tip (or to a ziplock bag with a corner cut off) and squeeze dots, spirals, and irregular shapes onto the jelly that will look like real bacterial colonies under a microscope.

Finally, add the finishing touches to your culinary experiment. If you are using optional ingredients, gently sprinkle the yogurt dollops and fruits with colorful sugar sprinkles and a pinch of edible glitter. This will add texture and a magical, "laboratory" look to the dessert. Serve the dessert immediately after preparation, while it is still pleasantly chilled.