Greek Yogurt Panna Cotta with Pistachios & Rosewater Syrup

In a small bowl, sprinkle the gelatin over the cold water. Let stand for 5 minutes to bloom.

In a saucepan, combine the heavy cream and sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the cream is just simmering. 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 until smooth.

Slowly pour the warm cream mixture into the Greek yogurt mixture, whisking constantly to combine. Be careful not to over-mix.

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

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

To make the rosewater syrup, combine water and sugar in a small saucepan. Heat over medium heat, stirring until sugar is dissolved. Bring to a simmer and cook for 2 minutes. Remove from heat and stir in rosewater. Let cool completely.

Before serving, drizzle the rosewater syrup over the panna cotta and sprinkle with chopped pistachios.