Vanilla and white chocolate panna cotta

Spray six 185ml ramekins with cooking spray and place in shallow dish. 

Put the cream in a small saucepan and sprinkle over the gelatine (don’t stir). Set aside for 5 minutes. Cook over medium-low heat for 5 minutes or until gelatine dissolves. Stir in the yoghurt, milk, sugar and water. Cook, stirring, over medium heat until heated through. Remove pan from heat. Stir in the white chocolate and vanilla until chocolate melts. Pour the mixture into the ramekins. Place in the fridge for 4 hours, or until firm. 

Using a sharp knife, loosen panna cotta from the sides of the ramekins. Turn out onto dessert plates. Top with extra chocolate shavings, if using.