1

Spray 8 x 125ml ramekins with cooking spray, then wipe out any excess.

2

Pour 3 tablespoons of milk into a small bowl and sprinkle the gelatin over the top, let stand for 10 minutes.

3

Meanwhile, place a small saucepan over medium heat, add the remaining milk and 50g sugar. Add the gelatin mixture and stir until sugar and gelatin are completely dissolved (do not boil). Remove from heat and let cool slightly. Whisk in the yogurt and vanilla until smooth; stir in ½ tablespoon lemon zest. Divide mixture equally among prepared ramekins, cover with plastic wrap, and chill until firm, at least 6 hours or overnight.

4

About 30 minutes before serving, place a small saucepan over medium heat, add the berries and the remaining sugar and cook for 10 minutes until the fruit has broken down.

5

To serve, dip the bottom of each ramekin into hot water, then invert the panna cotta onto plates and serve with the berries divided between the plates.