In a small bowl, sprinkle the gelatin over the cold milk and stand for 5 minutes to let it bloom/soften.

In a small saucepan, bring 1 cup of the cream, sugar, salt and vanilla bean just to a simmer. Remove from the heat and whisk in the bloomed gelatin until the gelatin is melted.

In another bowl, whisk yogurt and remaining cream until it is smooth and runny. Gradually drizzle and whisk in the warm vanilla cream until well combined. Sieve the mixture into six 100ml ramekins or dariole cups. Refrigerate until set, at least 4 hours.

To de-mold, place the dariole cups in hot water for a few seconds and run a small knife around the inside to release. Invert and tap onto a plate, until the panna cotta slides out.

Serve topped with a mound of caramelized white chocolate and fresh raspberries.

Preheat the oven to 160°C.

Spread chocolate onto a baking tray lined with baking paper or a silicon mat. Bake, stirring occasionally, for 10 minutes or until golden and caramelised.

Remove from the oven and allow it to cool on the tray before crumbling between your fingertips. sprinkle with sea salt and toss to evenly distribute.

Using better quality chocolate will make a better tasting crumble.