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To serve:
Soak the gelatine leaves in cold water for 5 – 10 minutes to soften.
Heat the milk in a small pot. Be careful not to bring it the boil.
Sprinkle the gelatine over the cold water and leave to stand until spongy. Pour the boiling water over the gelatine and stir until melted. Leave to cool.
Once cooled, add the yoghurt and whisk together.
Pour into greased ramekins and refrigerate for at least 6 hours, preferably overnight for best results.
Once set, unmold the panna cotta and serve with fresh mint and berries of your choice.
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