Greek Yogurt Panna Cotta with Fig Compote

**Prepare the Panna Cotta:** Sprinkle gelatin powder over cold water in a small bowl. Let it bloom for 5-10 minutes.

In a saucepan, combine Greek yogurt, heavy cream, and sugar. Heat over medium-low heat, stirring constantly, until the sugar dissolves. Do not boil.

Remove from heat and stir in the vanilla extract and the bloomed gelatin until completely dissolved.

Pour the mixture into ramekins or small glasses. Cover with plastic wrap, pressing it gently onto the surface of the panna cotta to prevent a skin from forming.

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

**Prepare the Fig Compote:** While the panna cotta is chilling, combine the quartered figs, honey, lemon juice, and balsamic vinegar in a saucepan.

Cook over medium heat, stirring occasionally, until the figs soften and the sauce thickens slightly, about 15-20 minutes.

Let the compote cool slightly.

**Assemble:** Just before serving, spoon the fig compote over the chilled panna cotta.