To prepare the panna cotta, firstly soak the gelatine leaves in about 150ml cold water. This will soften them.
In the meantime, pour the cream, sugar and vanilla into a saucepan and warm the mixture to dissolve the sugar while stirring and bring it to just below boiling point.
Remove the saucepan from the heat.
Squeeze the excess water from the gelatine and transfer it to the hot cream. Whisk well to dissolve all the gelatine.
Add the yoghurt and whisk until smooth.
Strain the mixture through a fine sieve into a jug and pour into 4 pretty glasses or ramekins.
Cover with plastic wrap and chill for at least 4 hours or until set.
To make the compote, place all of the ingredients into a saucepan and bring to a boil.
Reduce the heat and simmer for about 7 to 8 minutes until the plums and berries are softened and the sauce has thickened slightly.
Remove the saucepan from the heat, check the flavour and leave to cool.
To serve, the panna cotta should have a very slight “wobble”. Spoon some cold compote on top of each panna cotta dessert, decorate with edible flowers and serve.