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To serve:
1. Heat the milk in a small pot, taking care not to bring it to a boil.
2. Pour the hot milk over the gelatine and stir until dissolved. Leave to cool.
3. In a separate bowl, mix the condensed milk and yoghurt together.
4. Once cooled, add the yoghurt mix and whisk together.
5. Pour into greased ramekins and refrigerate for at least 6 hours or overnight.
6. Once set, unmold the panna cotta and serve with fresh mint and berries of your choice.
HINTS & TIPS:
Use the Double Cream Chocolate Yoghurt for an easy chocolate panna cotta.
Struggling to convert the ingredients for this recipe? Click here to easily convert your measurements.
Struggling to convert the ingredients for this recipe? Click here to easily convert your measurements.
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