yogurt panna cotta

First I put gelatine leaves in cold water for a few minutes to soften. (I use a whole packet, enough to set 500 ml liquid). Then I heat 400 ml cream with 2 tablespoons of sugar and a vanilla pod. I squeeze out the gelatine leaves and add them to the cream. In a bowl I put 500 ml yogurt (full fat is best) and strain the cream on top. I mix well and put into a wetted dish. I cover and refridgerate.

To serve, I unmould the panna cotta and decorate with berries (blueberries, raspberries, redcurrants etc).

Alternatively, I set in a deep bread tin or in individual moulds. I sometimes make a warm fruit sauce by heating together berries and sugar. But whatever I do, this is always good!002

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