Put the gelatin in a small bowl with 2 tablespoons of cold water to soften.
In a small pan heat the milk, cream and sugar until the sugar dissolves.
Remove from the heat and stir through the gelatin to dissolve, then whisk in the yoghurt and strain through a sieve.
Divide the mix between 6 oiled ramekins or glasses.
Cover and refrigerate overnight to set.
Dip each ramekin briefly in a bowl of very hot water, run a knife around the edge and slip out the pannacotta onto a plate.
Scatter around the fruit, and crushed freeze dried raspberries to serve.