![](https://miziziyangu.com/wp-content/uploads/2021/12/Chef-Tastitude-Recipe-1024x1024.jpg)
Ingredients:
• 10g Gelatine
• 125 ml Mixed Berry fruit juice
• 250 ml Mixed Berry Yogurt
• 250 ml cream cream
• 5 ml spearmint food flavouring
• 125 ml Raspberries, crushed
• 50 ml icing sugar
Method:
1. Hydrate gelatine. Mix the gelatine and juice together in a bowl and let it swell for 10 mins to form jelly like substance
2. Mix the yogurt. cream cheese, food flavouring, raspberries and icing sugar in a bowl
3. Dissolve the gelatine completely over a pot of boiling water
4. Add the hydrated (melted) gelatine into the yogurt mixture and mix in very well
5. Pour into moulds and refrigerate till Panna Cota it set [2-4 hours]
6. To unmould onto the plate, place the moulds in hot water for a minute or 2 the unmould onto the plate
7. Add garnishes and serve
![](https://miziziyangu.com/wp-content/uploads/2021/12/Amandah-6972-1024x683.jpg)
Tip: It’s always wise to use seasonal fruits in the kitchen because of the freshness and crispness they contain.