Cardamom and Orange Greek Yogurt Panna Cotta with Raspberries and Crushed Pistachios

Ingredients

• 2 1/2 tsp. unflavored gelatin
• 2 tbsp. cold water
• 1 cup heavy cream
• 1/3 cup sugar
• 1 tsp. orange zest
• 2 tsp. vanilla extract
• Pinch ground cardamom
• Pinch salt
• 2 cups Greek yogurt
• 1 cup raspberries
• 1/2 cup crushed pistachios
• 1/2 cup honey

Instructions

1. In a small bowl, sprinkle gelatin over cold water. Let sit for 5 minutes or until gelatin becomes soft.
2. Bring cream, sugar and orange zest to a boil in a medium saucepan. Remove from heat; stir in vanilla, cardamom, salt and gelatin mixture.
3. Whisk yogurt into cream mixture. Pour into six, 1/2–cup ramekins or small glass or ceramic jars. Cover with plastic wrap and refrigerate for 3 hours or until firm.
4. To serve in ramekins, drizzle with honey, raspberries and pistachios. To unmold, run a small knife around the inside edges to loosen; invert onto a dessert plate and garnish.