Begin by sprinkling the gelatin over 2 tablespoons of cold water in a small bowl. Let it sit for about 5 minutes until it swells. This process ensures your panna cotta sets correctly.

In a saucepan, combine the whole milk, honey (or maple syrup), salt, and vanilla extract over medium heat. Stir gently. You want it warm, but don’t boil it. Mixing too vigorously can create bubbles, and we want smoothness.

Once the milk mixture is warm, remove it from heat. Add the swollen gelatin to the mix and stir until completely dissolved. You shouldn’t see any lumps.

Add the plain yogurt and orange blossom water into the milk mixture. Whisk gently until it's smooth. This is where your panna cotta gets that creamy texture.

Pour the mixture into individual ramekins or serving glasses. It's okay if some of the yogurt settles; this adds texture. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight if you can wait.

While the panna cotta is chilling, prepare the fruit topping. In a bowl, gently mix the sliced kiwifruit, strawberries, lemon juice, lemon zest, mint leaves, and pomegranate seeds. Allow this mixture to rest for flavors to meld.

When you’re ready to serve, remove the panna cotta from the fridge. You can run a small knife around the edges to loosen it if desired. Top with your fresh fruit mixture, and get ready to impress!