Silky Greek Yogurt Panna Cotta

Instructions

1. 1

   In a small bowl, sprinkle the gelatin over the cold water. Let it sit for 5 minutes to 'bloom' (it will become firm).

2. 2

   In a small saucepan, heat the milk and honey over low heat until just simmering. Do not boil. Remove from heat.

3. 3

   Add the bloomed gelatin to the hot milk mixture and whisk vigorously until completely dissolved.

4. 4

   In a separate bowl, whisk the Greek yogurt and vanilla until smooth. Slowly pour the warm milk mixture into the yogurt, whisking constantly to combine.

5. 5

   Pour the mixture into two glasses or ramekins. Refrigerate for at least 4 hours (or overnight) until set.

6. 6

   Top with fresh raspberries before serving.