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To serve:
Soak the gelatine leaves in cold water for 5 – 10 minutes to soften.
Heat the milk in a small pot. Be careful not to bring it the boil.
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, preferably overnight for best results.
Once set, unmold the panna cotta and serve with fresh mint and berries of your choice.
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