Yogurt Panna Cotta with Strawberries

1. In a medium saucepan, add the heavy cream and sugar and stir until dissolved. Bring to a boil. Meanwhile, soak the gelatine in ice cold water. When the cream has boiled, remove it from the heat and stir in the softened gelatine. Stir to dissolve.
2. Pour into a clean bowl and let rest until room temperature. Add in the yogurt and stir until combined. Pour into four glasses or ramekins and move to the fridge to set, about an hour.
3. Meanwhile, add the strawberries, superfine sugar and lemon juice to a blender and pulse until blended. Add to the top of the set cream and serve.