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Mix 500g Greek yoghurt, 9 tbsp chia seeds, 15ml honey and 1 tbsp vanilla bean paste (optional). Set aside.
In another bowl, whisk 300ml double cream (heavy whipping cream) until soft peaks then add 30g icing sugar.
Mix the two bowls together and taste - add more honey or icing sugar to make it sweeter if necessary.
Pour mix into a lined loaf tin and allow to set in fridge for at least 3 hrs.
Meanwhile, prepare your berry coulis and blitz 50g berries and 20g icing sugar - add more icing sugar if your fruit is a little tart.
When set, tip panna cotta onto a plate or chopping board, peel off the baking paper, top with the berry coulis and add more fresh berries and dust with icing sugar