Vanilla pod 1
Caster sugar 125gr
Gelatine leaf 4 sheets
Natural yoghurt 200ml
Pour the milk into a saucepan and add the sugar and vanilla pot, stirring until the sugar dissolved. Then bring to a simmer, meanwhile soak the gelatine leaves in cold water for a few minutes to soften them.
Add the yoghurt to the infused milk. Pour the mixture into pannacotta dish or dariole moulds and set them on a tray. Cover with a large piece of cling film and chill for a few hours until set.
To unmould each pannacotta, dip the mould in a bowl of warm water for few seconds, then invert onto a plate and give it a gentle shake to release.