Whisk together the gelatin and water until it dissolves and set aside for 5-10 minutes or until it firms up. In a medium sized bowl whisk together the Greek yogurt and a 1/2 cup of the milk.

In a small saucepan over medium heat whisk together the remaining 1/2 cup of milk and honey until the honey dissolves. When the milk starts to simmer add in the gelatin and whisk until it dissolves. Remove from the heat and whisk in the vanilla bean paste.

Slowly pour the warm milk mixture in with the yogurt mixture whisking together the entire time to ensure the yogurt doesn't curdle. Once combined divide the mixture into 4 ramekins or glasses that have been lightly sprayed with cooking spray if you plan to unmold them. Cover the ramekins with plastic wrap and chill overnight in the fridge.

Once the panna cotta is set, if you plan to unmold it, run a small metal spatula between the set panna cotta and sides of the ramekins to loosen. In a bowl of hot water, immerse the ramekins one at a time to just below the rim until the edges of the dessert soften.

Remove from the water and dry the bottom of the ramekin, then invert a small plate over the top of each ramekin and give a firm shake to release the panna cotta. If it continues to stick to the ramekin easy it out gently with a rubber spatula.

Warm Berry Sauce

In a small saucepan over medium-low heat combine the berries and honey and cook for about 8 minutes or until they are warmed and have started releasing their juices.

Remove from the heat and stir in the chopped mint and vanilla. Spoon the warm berry sauce over the top of the panna cotta and serve immediately.