In a small bowl, sprinkle the gelatin on one cup of milk and let it stand for about 5 minutes to soften.

Combine the remaining milk, honey and vanilla in a saucepan and bring it to the stove, over medium heat, until it just starts boiling. Remove from heat and stir in the reserved milk and gelatin.

Whisk in the greek yogurt until the mixture is smooth. Then, divide among 8 ramekins or glasses, cover and refrigerate for at least 2 hours (or up to one day) to set.

When almost ready to serve, combine the frozen berries, grape/berry juice and lemon juice in a saucepan and heat over a gentle heat for about 15 minutes or until the berries fall apart and the sauce thickens a little. Remove from heat and allow to cool. Then, spoon the compote over the cold panna cotta and serve immediately!