Vanilla panna cotta with berry compote

Method

Panna cotta

1. Heat milk in saucepan with split vanilla pod and sugar.  Bring to simmer
2. Once bubbles start to form remove from heat and add gelatine, stir to dissolve
3. Leave to cool then strain through a fine sieve into a bowl
4. Add yoghurt to cooled milk
5. Mix well
6. Pour into moulds approximately 65ml in volume and cover with cling wrap
7. Cool in refrigerator until set

Berry sauce

1. Heat berries
2. Cook briefly until berries are soft
3. Allow to cool then refrigerate

Assemble

1. To unmould the panna cotta dip each mould into a bowl of hot water for a few seconds then invert onto a plate and give a gentle shake
2. Garnish panna cotta with berry sauce