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To serve:
Heat the milk in a small pot, taking care not to bring it to a boil.
Pour the hot milk over the gelatine and stir until dissolved. Leave to cool.
In a separate bowl, mix the condensed milk and yoghurt together.
Once cooled, add the yoghurt mix and whisk together.
Pour into greased ramekins and refrigerate for at least 6 hours or overnight.
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.
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