Prepare 6 small glasses: Place them in a muffin tin to keep them stable when tilted.
In a small bowl, soak the gelatin in milk. Set aside.
In a saucepan, bring the cream, sugar, and vanilla (seeds and pod) to a boil.
Remove from heat and let infuse for 5 minutes.
Strain the infusion through a fine-mesh sieve to remove the vanilla pod and saffron.
Add the gelatin that has been previously melted in the microwave for 20 seconds and mix well.
Incorporate the yogurt with a whisk and pour into the small glasses.
Let set in the fridge for at least 4 hours.
Hibiscus jelly:
Remove 1 tablespoon (15 ml) of water from the initial amount and soak the gelatin in it.
Boil the water with the sugar and add the dried hibiscus flowers. Cover and let infuse for 20 minutes.
Filter, then add the gelatin that has been previously melted in the microwave for a few seconds.
Mix well.
Pour the hibiscus jelly over the panna cotta, to a thickness of 1/4 inch (5 mm), and refrigerate until set (about 2 hours).