Yoghurt pannacotta with raspberries and home made honeycomb

250ml of milk
400ml pouring cream
130g caster sugar
1 tsp vanilla extract
4 leaves of gelatine
280g thick greek style yoghurt
125g fresh raspberries
100g home made honeycomb

1. Put milk, cream and sugar in a med pan over low heat and cook until gently simering (do not boil). Remove from heat, then add vanilla.
2. Put gelatine leaves in a bowl, cover with cold water and soak until soft. Remove from bowl, squeeze out excess water, then add immediately to mixture. Stir to dissolve. Strain mixture into a clean bowl and let cool.
3. Stir in yoghurt, then pour into 6x 150ml dariole moulds. Refrigerate for 4 hours until set.
4. To serve, quickly dip moulds, 1 at a time, into hot water and turn out onto serving plates. Put raspberries in a bowl and bruise slightly with the back of a spoon. Scatter raspberries over panna cotta and sprinkle with crushed honeycomb.