Buffalo yogurt pannacotta, limoncello & strawberries, crumble biscotti - Chef Luca Ciano

Ingredients

• 800 g cream
• 200 g milk
• 800 g Vannella Cheese Buffalo Yogurt
• 1 vanilla bean, cut in half
• 120 g caster sugar
• 5 strong gelatine leaves
• 50 g biscotti of your liking, crumbled
• 400 g strawberries, clean and roughly chopped
• 100 g strawberries, washed and cut into quarters (to garnish)
• 50 g castor sugar
• ⅓ cup cup limoncello
• Mint leaves to garnish
• Icing sugar to garnish