Vanilla Yogurt Panna Cotta with Mixed Berries Jelly

[adapted from Junior Masterchef]
Ingredients
150g frozen mixed berries
100ml water
50g vanilla sugar
3 gelatin leaves

Panna cotta
300ml thin cream
75g vanilla sugar
225g natural-set yogurt
1 vanilla bean, split into half
1 tbsp honey

1.To make the mixed berries jelly Heat the mixed berries, water and vanilla sugar in a saucepan over low heat until the sugar is dissolved. Soak the gelatin leaves in a bowl of cold water for a couple of minutes until softened. Squeeze any excess water out of the leaves and add it to the mixed berries mixture. Stir gently to dissolve gelatin.
2.Divide the jelly mixture between six 125ml capacity moulds and place them in the fridge for about 30 minutes or until set.
3.To make panna cotta Place the cream, vanilla sugar, vanilla bean and honey in a saucepan over medium heat. Heat until warmed, remove from heat and let it stand for 5 minutes to infuse. Scrap the vanilla bean into the cream and discard the vanilla bean.
4. Soak the gelatin leaves in a bowl of cold water for a couple of minutes until softened. Squeeze any excess water out of the leaves and add it to the warm cream.
5.Gently whisk the yogurt and vanilla extract into the cream mixture. Divide the cream mixture evenly among the prepared moulds. Chill the panna cotta in the fridge for at least four hours or until set.
6.Place the panna cottas in warm water for a few seconds. Carefully slide a butter knife around the inside edge of the mould then invert onto serving plates. Serves 6