Honey-Kissed Greek Yogurt Panna Cotta

In a small bowl, sprinkle the gelatin powder over 2 tablespoons of cold water. Let it sit for 5 minutes to bloom.

In a small saucepan, combine the 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. Add the bloomed gelatin and vanilla extract, stirring until the gelatin is completely dissolved and no lumps remain.

In a separate medium bowl, whisk the Greek yogurt until smooth. Gradually whisk the warm cream mixture into the Greek yogurt until fully combined.

Divide the panna cotta mixture evenly among four small ramekins or dessert glasses. Refrigerate for at least 4 hours, or until set.

To serve, you can dip the bottom of each ramekin in warm water for a few seconds to help release the panna cotta, then invert onto a plate. Drizzle with additional honey if desired.