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Grease 4-5 ramekins or glasses and set aside.
Pour first measure of cream into a bowl, sprinkle over the gelatin or agar agar and let it stand for about 10 minutes.
In a saucepan, heat second measure of cream and sugar over a medium heat until the sugar has dissolved. Add the gelatin/agar agar mixture and heat gently until all is dissolved.
Remove from heat and allow to cool for 10 minutes before whisking in yogurt. Divide mixture into ramekins or glasses, cover and refrigerate overnight.
When ready to serve, add strawberries to a blender with water and honey and blitz until smooth.
Serve panna cottas with the strawberry puree on top, or run a knife around the edge of each ramekin/glass, place a plate on top then flip, and serve with a drizzle of the strawberry puree and mint.
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