Use a large square of 5 - 6 layers of cheesecloth. Place over strainer or colander. Put yogurt into a strainer with cheesecloth and tide. Put everything over a large bowl in the refrigerator overnight.
Mix hot water with gelatine powder. Set aside to cool.
Place yogurt, maple syrup and black currant sauce in a mixer bowl and mix to incorporate.
Add gelatine and beat on high for 1-2 minutes.
Pour the filling into the loaf pan ( 14x4 inches ) covered with saran wrap. Leave in the fridge for 4-5 hour or overnight to set.