Preparation
Hydrate the gelatine sheets in a bowl of cold water for about 5 minutes.
In a bowl, add the yogurt, acer syrup, chia seeds, scrape out the inside of the vanilla pod and mix all the ingredients together.
Meanwhile, drain the gelatine leaves and set aside. Heat the water a little and add it to the gelatine so that it dissolves completely. Add the gelatine to the yogurt mixture and mix.
Distribute the mixture into individual pudding moulds and refrigerate until solid.
Prepare the sauce: put the berries in a saucepan (set aside about 50g) and crush them. Add the lemon zest, to taste, the chopped fresh mint leaves, the water and mix all the ingredients together. Cook over a low heat for about 5 minutes (stirring frequently) until it thickens. Blend with a hand blender until you have a smooth sauce and leave to cool.
Serve the pannacotta with the sauce and garnish with the remaining berries.
