Sprinkle gelatin over cold water in a small bowl. Let sit 5 minutes.

Warm milk, cream, and honey in a saucepan until steaming. Don’t boil.

Remove from heat. Stir in vanilla and bloomed gelatin until dissolved.

Cool mixture 10 minutes, then whisk in Greek yogurt until smooth.

Pour into 4 ramekins. Cover and chill at least 4 hours or overnight.

Run a knife around edges to loosen. Invert or serve straight from ramekin.

Drizzle with honey before serving.