Lightly grease 2 small bowls with some vegetable oil. Soak the sheet of gelatin in some cold water for 15 minutes until soft (if using).

Then add the cream, the pomegranate juice, caster sugar and the strawberry yogurt to a large saucepan.

Place the pan over medium heat. Don’t let the ingredients boil: keep it close to a simmer for 5 minutes. Then squeeze the gelatin out very well and add it to the saucepan (if you are using granulated gelatin, sprinkle it on top of the warm yogurt mixture).

Stir well and keep the mixture over medium heat for another 2 minutes. Then take the pan off the heat and pour the warm strawberry panna cotta mixture in the greased bowls. 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. Then 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. Serve.