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