Place milk and cream into a saucepan and sprinkle your gelatine on top to “sponge” - leave for 5 mins. Now I added 2 dr oertker sachets on to this mix and personally found it quite firm - I like it a bit softer but it’s very personal preference. To combat this I took the panna cotta out of the fridge a couple of hours before to soften the jelly. Or you could just put on a touch less gelatine - say 1 to 11/2 sachets rather than the 2… Heat the sponged gelatine up gently on a low heat till it all disappears. Add in your vanilla pods and stir through a couple of tablespoons of runny honey. In a bowl add on your yoghurt and then gently stir through your milky gelatine mix. Taste. Is it sweet enough? If not add a touch more honey. Pour into your mould - (make sure you oil your mould well to help to remove it later!) Place into the fridge to set (ideally over night). Turn it out onto a large dish and decorate with seasonal berries. If you feel it’s too firm take out an hour or so in advance and then place your chilled fruit around it. I served it with a generous drizzle of runny honey on top. Extra lovely things can be a crumble sprinkle or poached rhubarb are AMAZING!! Let me know how you get on xxxx Ps any gelatine will work well for this and ideally I use Great Lakes - as they are ethically better but I had run out. Gelatine can be a good boost of protein but also good for the gut but, again, ideally I like to buy good quality brands… but hey! You could definitely try this with a vegan alternative. Just check the instructions for setting amounts xx