Mix both types of yoghurt in a bowl. Line a sieve with a cheesecloth and let the yogurt drain for about 1 hour.
Melt the icing sugar on the stove over medium heat to make dark brown caramel, pour in the whipped cream, bring to the boil and cook until the caramel has dissolved. Stir constantly. Let the mixture cool and stir into the drained yogurt. Fill into small molds and refrigerate for about 3 hours.
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