Method

• 1.
  Place cream and 1/2 cup (110g) sugar in a saucepan over low heat, stirring to dissolve sugar. Stir in tonka beans. Remove from heat and stand for 30 minutes to infuse.
• 2.
  Soak 3 gelatine leaves in cold water for 5 minutes until softened. Return cream mixture to low heat. Squeeze excess water from gelatine, then add gelatine to cream, stirring to dissolve. Strain and cool slightly. Fold in yoghurt. Divide among 6 glasses, cover and chill for 4 hours or until set.

• 3.
  Meanwhile, place pomegranate juice, cinnamon and remaining 1/4 cup (55g) sugar in a pan over low heat. Bring to a simmer, stirring to dissolve sugar then remove from heat and stand for 30 minutes to infuse.
• 4.
  Soak remaining 2 gelatine leaves in cold water for 5 minutes. Return pomegranate mixture to medium heat, then bring to a simmer and remove from heat. Squeeze excess water from gelatine, then add gelatine to pomegranate mixture, stirring to dissolve. Strain, then cool and pour over panna cottas. Chill for 2-3 hours until set.
• 5.
  Meanwhile, for the baklava, preheat the oven to 180°C and line a large baking tray with baking paper. Stir vanilla seeds through butter. Brush 1 filo sheet with vanilla butter and sprinkle with half of the sugar and nuts (keep remaining filo covered with a damp tea towel). Repeat layers, then top with remaining filo sheet and brush with vanilla butter. Place on the tray and bake for 10 minutes or until golden and crisp. Cool and break into shards. Serve with panna cottas.