This is the recipe I did before, but with lactose free whipping cream (35% fat) and lactose free mild yoghurt.
There was also a bit of an incident with the vanilla - last Christmas I gave my Mum a bottle of vanilla essence and was counting on it for the panna cotta. However my Mum wasn't able to find it among all her spices, we both searched through high and low three times. Then decided to resort to vanilla sugar. Well, lo and behold, we couldn't find that either. Then my Mum remembered she had half a vanilla pod left, so I started scraping it off and putting the little seeds in the mixture. At which point she wondered aloud if she might have put the vanilla essence in the fridge. Oh yes, she had, so I ended up using one teaspoon of the essence to the quarter of a vanilla pod that I'd scraped.
Of course this resulted in small black dots all over the panna cotta, but it tasted very nice. Though the bilberry jam was my Mum's usual recipe, which isn't very sweet at all and gave a bit of bland experience with the mildness of the panna cotta. So should perhaps have put more sugar into the panna cotta to begin with, or use sweeter jam.
Still, the family liked it, Mum even licked the glass clean, before rushing off to work. And it was decided not to put the glasses away, because I'm bound to make more soon.
I think regular Greek yoghurt is better, as it has a slight sour aftertaste, which I found very appealing. This was barely noticeable this time.
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