Combine the strawberry and sugar in a saucepan over low heat. Cook, stirring, for 5 mins or until sugar dissolves and mixture thickens. Cool slightly. Transfer to a blender and blend until smooth.

Grease eight ?-cup (160ml) dariole moulds or ramekins.

Place the gelatine in a medium bowl. Cover with cold water. Set aside for 5 mins to soak.

Combine the strawberry puree and cream in a clean saucepan over medium-low heat. Cook for 3-4 mins or until just heated through. Remove from heat. Squeeze excess liquid from gelatine leaves. Add gelatine to cream mixture. Stir until gelatine dissolves.

Place the yoghurt in a large bowl. Gradually add the cream mixture, stirring to combine. Pour the mixture into the prepared dariole moulds or ramekins. Place on a baking tray. Place in the fridge for 4 hours or until set.

Meanwhile, to make the roasted vanilla strawberries, preheat oven to 180?C. Line a roasting pan with baking paper.

Combine strawberry, sugar, vanilla, and 2 tbsp water in a large bowl. Arrange mixture in a single layer in lined pan. Roast for 15 mins or until strawberry softens. Set aside to cool completely.

Invert the panna cottas onto serving plates. Serve with roasted strawberries.