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Mulberry yogurt panna cotta. Perfect quick summer desert.

• 500ml heavy cream
• 500ml yogurt
• 20g gelatine
• honey to your taste
• handful of mulberries

Mix gelatine with cold water and let stand for 5-10 minutes. Heat the heavy cream (don’t let it boil) then add honey and yogurt. Mix the gelatine in. Split the cream, add the mashed berries to one part. Pour to glasses in layers, leaving it in fridge for 30-40 minutes to harden between layers.

Enjoy!