Step 1

Place the jelly crystals in a heatproof bowl. Add boiling water and stir until crystals are dissolved. Add the yoghurt and gently stir until well combined (stirring gently will help prevent bubbles forming). Transfer mixture to a heatproof jug. Pour evenly among 2-4 serving glasses. Place in the fridge for 3 hours or until set.

Step 2

To serve, top with extra yoghurt and strawberries, if using. Or, if turning out your panna cotta, top with extra yoghurt, then use a microplane to finely grate a frozen strawberry over the top. Top with a strawberry half, to serve