Add ½ cup of cream to a bowl and carefully sprinkle gelatin into an even layer over the top. Set aside for about 10 minutes to allow the gelatin to soften.

Pour remaining 1 ½ cups cream and ½ cup of sugar into a saucepan. Turn to medium heat and stir until sugar has dissolved and mixture is hot, but not boiling. Remove from heat.

Add softened gelatin and whisk together to combine. Stir in yogurt and vanilla until smooth.

Coat baking molds or ramekins with a thin layer of non-stick cooking spray, (or skip this step if serving the panna cotta in a cup).

Divide panna cotta mixture between the containers and refrigerate for at least 4-5 hours, or overnight, until set.

If transferring the panna cotta to a plate from the mold or ramekin, remove from the fridge a few minutes before serving and gently run a dull knife along the edge to help release it before inverting onto serving dish.