Sprinkle gelatine over water, set aside. Add castor sugar and cream into saucepan, heat until almost boiling add vanilla essence allow to infuse few minutes. Heat gelatine in microwave for 10-20 second add to cream. Lastly fold in yoghurt, pour into dessert bowls. Allow to cool set in fridge preferably overnight.
Sauce ½ cup water ½ cup sugar 1 - 2 teaspoon maziena Boil until thick Add ½ cup pulps throw over Panna cotta