First prepare the yogurt. Soak the gelatine in cold water for 10 minutes.
In the meantime, whip the cream until stiff, mix with the yogurt whipped cream and the powdered sugar.
Heat the rum slightly in a saucepan. Squeeze the gelatine well, dissolve in it and stir into the yogurt-whipped cream mixture. Divide the mixture among 4 glasses and refrigerate.
For the raspberry cream, from the raspberry mix syrup with water, mix 4 tablespoons of it with the cornstarch.
Bring the diluted syrup to a boil and stir in the cornstarch, stirring constantly with a whisk.
Remove the saucepan from the heat and continue stirring for a few minutes, let cool slightly.
Spread the cooled cream evenly over the yogurt mixture in the jars and refrigerate again.
For the oat brittle, melt the butter in a saucepan, add the honey and mix.
Add the almonds and oatmeal as well and mix well with the melted butter and honey.
Spread the mixture on a tray with baking paper and let it cool.
Once the oat brittle is firm, spread on the cream in the glasses.