Place water in a heat-proof bowl and sprinkle gelatin powder evenly over surface of water. Let this sit for ten minutes until gelatin has absorbed the water.
Place the bowl over a small pot with lightly simmering water until gelatin melts completely. Remove from heat and reserve.
Combine milk, cream, sugar, extract and fresh mint leaves in a small saucepot and slowly bring to a simmer. When cream has reached a simmer, strain out mint leaves. Combine gelatin and milk mixture. Allow mixture to cool to room temperature then add Chobani, whisking to ensure smooth consistency.
Pour 5 oz. of mixture into each serving bowl. Cover with plastic wrap and refrigerate for at least 3 hours before serving. Serve well chilled.