Greek Yogurt Panna Cotta with Orange Blossom Water and Berries

In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5-10 minutes to bloom and soften.

In a saucepan, combine the Greek yogurt, heavy cream, and sugar. Heat over low heat, stirring constantly, until the sugar is dissolved and the mixture is warm but not simmering. Be careful not to scald the yogurt.

Remove the saucepan from the heat. Add the bloomed gelatin and stir until completely dissolved. Make sure there are no lumps.

Stir in the orange blossom water and vanilla extract (if using).

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

Refrigerate for at least 2 hours, or preferably overnight, until the panna cotta is firm and set.

To serve, top each panna cotta with fresh mixed berries.