Greek Yogurt Panna Cotta with Honey and Pistachios

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

In a saucepan, combine the heavy cream and honey. Heat over medium heat, stirring constantly, until the honey is dissolved and the mixture is just warm. Do not boil.

Remove the saucepan from the heat and add the bloomed gelatin. Stir until the gelatin is completely dissolved.

In a separate bowl, whisk together the Greek yogurt and vanilla extract (if using).

Slowly pour the warm cream mixture into the Greek yogurt mixture, whisking constantly until smooth and well combined.

Divide the mixture evenly among the 4 ramekins.

Cover the ramekins with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until set.

To serve, run a thin knife around the edge of each panna cotta to loosen it. Invert each ramekin onto a serving plate. If it doesn't release easily, dip the bottom of the ramekin briefly in warm water.

Drizzle with additional honey and sprinkle with chopped pistachios before serving.