Greek Yogurt Panna Cotta with Berry Compote

In a small bowl, sprinkle gelatin powder over cold water and let it bloom for 5-10 minutes until softened.

In a saucepan, combine heavy cream and honey. Heat over medium heat, stirring occasionally, until the honey is dissolved and the mixture is just simmering (do not boil).

Remove the saucepan from the heat and whisk in the softened gelatin until it is completely dissolved.

Stir in the vanilla extract.

In a large bowl, whisk together the Greek yogurt and the cream mixture until smooth and well combined.

Divide the mixture evenly among four small bowls or ramekins.

Cover the bowls with plastic wrap, pressing the wrap directly onto the surface of the panna cotta to prevent a skin from forming.

Refrigerate for at least 4 hours, or preferably overnight, until set.

While the panna cotta chills, prepare the berry compote: In a saucepan, combine mixed berries, lemon juice, and sugar.

Cook over medium heat, stirring occasionally, until the berries release their juices and the compote thickens slightly (about 10-15 minutes).

Let the compote cool slightly before serving.

To serve, spoon the berry compote over the chilled panna cotta.