Mediterranean Honey-Yogurt Panna Cotta with Pistachios

In a small bowl, sprinkle the gelatin powder over 3 tablespoons of cold water. Let it sit for 5 minutes to bloom.

In a medium saucepan, combine the heavy cream and honey. Heat over medium-low heat, stirring constantly, until the honey is fully dissolved and the mixture is warm but not boiling, about 3 minutes.

Remove the saucepan from the heat. Add the bloomed gelatin to the warm cream mixture and stir until the gelatin is completely dissolved, about 1 minute.

In a separate bowl, whisk together the Greek yogurt and vanilla extract until smooth. Gradually whisk the warm cream-gelatin mixture into the yogurt until fully combined.

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

Before serving, sprinkle the chopped pistachios over the top of each panna cotta.