1. Pour the milk into a saucepan and scrape the seeds of one vanilla pod into the pan, you can use vanilla essence, but the vanilla pod tastes more authentic and has a nicer look.

2. Stir in the sugar and bring to a gentle simmer, meanwhile soak the gelatine leaves in cold water for a few minutes to soften them

3. As soon as the milk mixture begins to bubble remove from the heat and add the drained gelatine leaves, stir well and allow to cool fully approximately 20 minutes.

4. Once the milk mixture has cooled you can add in the Greek yogurt, don’t do it any sooner as there is a chance of the mixture curdling

5. Divide the mixture between 6 serving glasses and put into the fridge to chill for at least three hours or preferably overnight.

6. To make the coulis put the raspberries and sugar into a blender and give it a quick whiz, pass this mixture through a sieve to remove the seeds and put into the fridge to chill

7. To serve, top each panna cotta with the raspberry coulis and mixed berries of your choice, garnish with spring of fresh mint.

Chef Tip

Try replacing the sugar in this recipe with the equivalent amount of artificial sweetener and this dessert can also be sugar free.