PREPARATION
Pour the boiling water and gelatin package into a small container and stir until the gelatin has dissolved.
In a large bowl, combine milk, yogurt, maple syrup, lemon zest, water and dissolved gelatin. Mix well.
Place the fresh raspberries in a small bowl. Use a blender attachment to puree. Divide between two verrines.
Add the lemon mixture to the verrines and chill in the fridge for about 6 hours, or until set.
A few minutes before serving, remove the strawberries from the freezer. Leave to cool for about ten minutes, then cut in half.
Add VERIFRUIT chocolate-covered strawberries to each panna cotta and garnish with fresh basil, if desired.
