Let's cook.
In a small bowl, sprinkle 1 tablespoon of unflavored gelatin powder over 1/4 cup of cold water. Let it sit for 5 minutes to bloom.
In a medium saucepan, combine 1/2 cup of heavy cream and 1/4 cup of honey. Heat over medium-low heat, stirring occasionally, until the honey is dissolved and the mixture is warm but not boiling, about 3-4 minutes.
Remove the saucepan from the heat and stir in the bloomed gelatin until it is completely dissolved. Ensure no lumps remain.
In a separate large bowl, whisk together 1 1/2 cups of full-fat Greek yogurt and 1 teaspoon of vanilla extract until smooth.
Gradually whisk the warm cream and gelatin mixture into the Greek yogurt until fully combined and smooth.
Divide the panna cotta mixture evenly among 4 small ramekins or dessert glasses. Cover each with plastic wrap.
Refrigerate for at least 4 hours, or preferably overnight, until the panna cotta is set.
To serve, carefully invert each panna cotta onto a serving plate (if using ramekins) or serve directly in glasses. Drizzle with extra honey and sprinkle with 1/4 cup of chopped pistachios.
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