Add the water to a small bowl. Sprinkle the gelatin on top and stir to combine. Let sit 10-15 minutes to dissolve.

Add 1 cup of heavy cream and the sugar to a medium saucepan. Bring to a simmer over medium heat and stir until the sugar dissolves. Set aside.

In a large bowl, whisk together the remaining ¾ cup of cream and the yogurt.

Add the gelatin to the cream and sugar mixture and whisk until it combines, then whisk that into the cream/yogurt mixture.

Pour into 8 2-cup ramekins, filling each about half way. Cover with plastic wrap and refrigerate for at least 8 hours but up to overnight.

Combine berries, water, sugar and salt in a small saucepan over medium heat until just barely simmering.

Cook, stirring occasionally until the sugar dissolves.

Transfer the mixture to a blender or food processor and puree until smooth.

Strain through a mesh sieve into a bowl. Stir in lemon juice and taste, adding additional sugar if needed.

Cover the bowl and refrigerate at least 1 hour before serving.

Additional water (1-2 tsp) can be added to the mixture to thin it if it is too thick.

Fill a bowl with steaming hot water and dunk just the bottom end of the panna cotta ramekins into it to loosen the panna cotta.

Use a knife to loosen around the edges and then invert over a plate.

Pour berry coulis on top and garnish with fresh berries and mint leaves.