Greek Yogurt Panna Cotta with Pistachios and Orange Blossom Water

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

In a saucepan, combine heavy cream and sugar. Heat over medium heat, stirring constantly, until sugar is dissolved and the mixture is steaming (do not boil).

Remove the saucepan from heat and whisk in the bloomed gelatin until completely dissolved.

In a large bowl, whisk together the Greek yogurt, vanilla extract, and orange blossom water.

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

Divide the mixture evenly among four ramekins.

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

Before serving, garnish with chopped pistachios and a drizzle of honey (optional).