Place 175ml cream and sugar into a saucepan and heat over medium heat until sugar has dissolved. Remove from heat, squeeze excess water from gelatin, stir gelatin into hot cream mixture until dissolved. Whisk into remaining cream and yoghurt until smooth.
Pour into prepared lightly oiled moulds and refrigerate overnight to set.
Toss berries, Ginger Prince and sugar in a bowl to coat. Set aside.
Gently pull panna cotta from side of mould to loosen. Invert onto plate and serve with berries and pistachios and a glass of Ginger Prince Sparkling Rosé.