Greek Yogurt Panna Cotta with Fig and Orange Blossom Compote

Bloom the gelatin: In a small bowl, sprinkle gelatin powder over cold water and let sit for 5-10 minutes until softened.

Make the panna cotta base: In a small saucepan, combine heavy cream and sugar. Heat over medium heat, stirring occasionally, until sugar is dissolved and cream is just simmering (do not boil).

Dissolve the gelatin: Remove the cream mixture from the heat and whisk in the bloomed gelatin until completely dissolved. Add vanilla extract and stir to combine.

Incorporate yogurt: Gently whisk in the Greek yogurt until smooth and well combined. Be careful not to over-mix.

Pour and chill: Pour the panna cotta mixture evenly into the ramekins or glasses. Cover with plastic wrap, pressing gently on the surface to prevent a skin from forming.

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

Prepare the fig compote: In the same saucepan, combine the quartered figs, honey, orange blossom water, and orange zest.

Cook over medium heat, stirring occasionally, until the figs soften and release their juices, about 10-15 minutes. The mixture should thicken slightly.

Cool slightly: Let the fig compote cool slightly before serving.

Serve: Spoon the fig compote over the chilled panna cotta and serve immediately.