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In another bowl, mix together the sour cream (or yogurt), agave syrup, and vanillin. To the mixture, add the now swollen gelatin that needs to be melted, ensuring it does not boil. If the mixture thickens, don't be alarmed; it can easily be melted back down in a water bath.
Assembling the Dessert
Carefully pour the creamy mixture over the nut and fruit blend. Stir gently to incorporate everything evenly. Grease a silicone mold with a bit of olive oil to easily remove the dessert later, then pour in the mixture. Give the mold a little shake to settle and ensure even distribution.
Cover the mold with cling film and place it in the refrigerator for about 4 hours to set. While it's setting, you have time to prepare a chocolate topping.