You’ll need: 3 leaves gelatine; 310ml milk; 245g Lancewood Low Fat No Sugar Added Blackberry & Cherry Yoghurt; fresh mint and berries.
Soak the gelatine leaves in cold water for 5 – 10 minutes to soften.
Add the milk to a small pot and heat over medium heat. Be careful not to boil the milk. Remove the soaked gelatine from the water and squeeze out the excess water before adding it to the hot milk.
Stir until completely dissolved. Transfer to a mixing bowl and allow to cool for 15 minutes. Once cooled, add the yoghurt and whisk together. Pour into greased ramekins and refrigerate for at least 6 hours, but preferably overnight.
Once set, unmold the panna cotta and serve with fresh berries and mint.
* Recipe & image by Lancewood.