1. Pour water into a small bowl and sprinkle gelatin evenly over top; let sit 5 minutes. Scrape seeds from vanilla bean pod and transfer both seeds and pod to a small saucepan.

2. Add half-and-half, honey, and salt to saucepan and bring to a gentle simmer over medium heat. Remove from heat and discard vanilla bean pod. Add gelatin mixture and whisk until dissolved.

3. In a large bowl, whisk yogurt until smooth, then slowly whisk in half-and-half mixture. Divide among six 8-ounce glasses or ramekins. Cover tightly with plastic wrap, making sure plastic does not touch surface of yogurt mixture. Refrigerate for 2 to 3 hours and up to overnight (mixture will jiggle slightly when shaken).

4. To serve, unwrap panna cotta and top with grapefruit, crumbled cookies, and pistachios and lightly drizzle with honey.

Source: Hannaford fresh Magazine, January - February 2017