Yogurt panna cottas with muscat strawberries

Spread a tiny bit of oil around the insides of 8 150ml moulds or a 1.2 litre dish or mould.
Soak the gelatine leaves in cold water for 5 minutes to soften. Heat the cream and honey together gently, stirring until the sugar dissolves.
Increase the heat then remove the pan just before the cream boils.
Squeeze the excess water out of the gelatine and whisk it into the hot cream, followed by the yoghurt, orange flower water and wine.
Pour into the moulds and leave to cool. Chill the panna cotta, covered with clingfilm, for at least 4 hours or up to 2 days before serving.

Hull the strawberries, halving them if large, and toss with the sugar, wine and orange flower water in a bowl.
Leave to macerate at room temperature for half an hour or so.

To turn the panna cottas out, dip the outside of each mould into hot water for 2 seconds then invert onto a serving plate.
Hold the mould and plate together tightly as you give it a tap and a shake; the custard should wobble out.
Surround the panna cottas with the strawberries and any juices that have collected in the bowl.