Lightly oil 5 ramekins 6oz (180ml) capacity or 7 ramekins 5oz (150ml) capacity (you can also serve the panna cotta in glasses - no need to oil them in this case)

Bloom the gelatin: In a small bowl pour 2 tablespoons of the cold milk, add the gelatin, stir it to combine and let it bloom.

Make the Panna Cotta: Mix the sugar and cinnamon in a small pot, add the milk and heat over medium heat until the mixture is steamy and the sugar is dissolved. Remove from the heat, add the bloomed gelatin and stir until dissolved.

Transfer the yogurt, the honey, the vanilla and the salt to a bowl and mix well. Gradually add the milk mixture while mixing with a spatula.

Fill the molds: When everything is combined, divide the mixture into the ramekins and refrigerate for 4-6 hours or until firm to the touch.

Make the sauce: Transfer the berries and the sugar to a saucepan and heat until the sugar is melted and the berries release their juices.

Transfer the cornstarch and the cold water to a small bowl and mix well. When the berries start to boil, add 1 tablespoon of the cornstarch mixture and stir until the sauce is glossy.

If you want the sauce thicker add the rest of the corn flour and stir again for 1-2 minutes. Remove from the heat and let the sauce cool.

Serve: If you choose to unmold the dessert, run a knife through the edge of the molds and heat them briefly by dipping them half-way for 10 seconds into hot water. Invert onto plates and help them unmold with the knife.

Top with the strawbbery sauce and serve.