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Ingredients / Panna Cotta
• 2 tablespoons water
• 1 ¼ teaspoons gelatine / 3 gelatine leaf
• 2 cups single cream
• 1 ¼ cups plain yogurt / Greek
• 1 teaspoon vanilla extract
• ½ cup caster sugar

Ingredients / Strawberries
• 750g strawberries, hulled and thinly sliced
• 3 tablespoons balsamic vinegar
• 1 tablespoon caster sugar
• ½ teaspoon freshly grated black pepper

For Panna Cotta
• Add gelatine to water to soften
• Whisk 1 cup cream, yogurt and vanilla to smooth blend
• Heat remaining cream and sugar over a medium heat, stirring until sugar dissolves and cream comes to simmer, remove from heat.
• Add gelatine, stirring to dissolve gelatine.
• Mix hot cream-gelatine mixture into yogurt mixture
• Place mixture in desired serving container equally
• Refrigerate overnight

For Strawberries
• Toss strawberries, vinegar, sugar and pepper in a large bowl to combine.
• Let stand for 20 minutes before use.
• Spoon strawberries over panna cotta to serve.

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