Greek Yogurt Panna Cotta with Honeyed Figs and Pistachios

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

Heat cream and honey: In a saucepan over medium heat, combine the heavy cream and honey. Stir until the honey dissolves and the mixture is warm, but not boiling. Remove from heat.

Dissolve the gelatin: Add the bloomed gelatin to the warm cream mixture and whisk until completely dissolved. Ensure there are no lumps.

Combine with yogurt and vanilla: In a large bowl, whisk together the Greek yogurt and vanilla extract. Gradually pour the warm cream mixture into the yogurt, whisking constantly until smooth and well combined.

Pour into molds: Divide the mixture evenly among four small bowls or ramekins.

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

Prepare the figs: While the panna cotta is chilling, quarter the figs. In a small bowl, toss the quartered figs with a drizzle of honey (about 1-2 teaspoons total).

Serve: To serve, gently run a thin knife around the edge of each panna cotta to loosen it. Invert each onto a plate. Top with the honeyed figs and chopped pistachios.