Soak the sheet of gelatin in some cold water until soft (if using).

Add the Egg Whip to the bowl of the Cook Processor. Add the cream, pomegranate juice, caster sugar and strawberry yogurt to the bowl.

Close the lid and remove the measuring cup. Select STEW P1 and press Start to activate the program. After that press cancel to exit the keep warm mode. Squeeze the gelatin out very well and add it to the bowl (if you are using granulated gelatin, sprinkle it on top of the warm yogurt mixture).

Close the lid again. Set the speed to 2 and leave to machine to run for 2 minutes. In the meantime lightly grease 2 small bowls with some vegetable oil. Then pour the warm strawberry panna cotta mixture in the bowls and place them immediately in the fridge. Leave the panna cotta to set in the fridge for at least 4 hours (I sometimes leave them there overnight). Then run a sharp knife along the sides of the panna cotta. The panna cotta should easily come away from the edges if you greased the bowls well. Place a plate on top of the bowls and turn them over. Sprinkle the panna cotta with the pomegranate seeds and the fresh melissa or mint also. Serve.