1

Place cream, sugar and vanilla in a small saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves and mixture is heated through.

2

Sprinkle gelatine over 2 tablespoons boiling water in a small heatproof bowl and whisk until gelatine dissolves. Stir gelatine into cream mixture. Set aside for 10 minutes to cool slightly.

3

Add yoghurt to cream mixture, whisking to combine. Pour mixture evenly into six ¾-cup (180ml) capacity serving glasses. Cover loosely with plastic wrap and refrigerate for 3 hours or until set.

4

Meanwhile, preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place flour in a medium bowl. Rub in canola spread with fingers until crumbly. Stir in extra sugar and almonds. Place crumble mixture on prepared tray. Bake for 15 minutes, stirring halfway, or until golden and crisp. Set aside to cool. Break crumble mixture up with a spoon. Serve panna cotta topped with crumble mixture.