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All you need are the ingredients!

Top tip: Fresh is best!

Vanilla bean panna cotta

250ml Double cream

1 Vanilla pod

75g Caster sugar

2 Gelatine leaves

250ml Natural yogurt

250ml Mascarpone

Soak the gelatine in cold water to soften

boil cream, split vanilla and sugar, remove from heat add soaked gelatine and dissolve mix yogurt and cheese together add to the cream mixture strain and portion into dishes.

Set in fridge and serve with berries

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