For best results, bring yogurt at room temperature.
Into a small bowl, add cold water then soak the gelatin sheets until they're softened.
In a medium saucepan, heat heavy cream, milk, maple syrup and pure vanilla extract at medium-low heat. DO NOT simmer or boil.
When it starts simmering, remove from heat, then add softened gelatin sheets and let them melt.
In a separate medium large bowl, mix greek yogurt until it's a bit softer, then gradually add the cream mixture and incorporate.Note: it shouldn't curdle, I've tested it and it worked.
Lastly, pour the panna cotta mixture into silicon molds or ramekins (ideally divide mixture into 6-7 little ramekins).
Let cool down at room temperature then let chill into the fridge for about 5 hours or overnight.
Serve with fruit, chocolate or your favorite topping.