Place gelatin in small bowl and sprinkle water over gelatin. Stir and set aside.
In a medium saucepan, heat 1 cup of heavy cream, sugar, and honey over medium heat until it begins to simmer and sugar is dissolved. Do not let it come to a boil. Remove from heat and stir in gelatin mixture. Whisk until gelatin dissolves.
Meanwhile, in a small bowl, stir together Greek yogurt and remaining 1 cup of heavy cream.
Stir yogurt mixture and heated cream sugar together until creamy. Add vanilla beans or vanilla extract and stir.
Pour into jars, glasses, ramekins, or dishes. Place in refrigerator, covered, for 4-5 hours, or until set.
You may serve panna cotta in glasses or may invert it onto a plate. To invert on a plate, run a sharp knife along edges to release. If the panna cotta isn't coming out, carefully place ramekin in hot water and it will slide right out.
Top with honey, fresh fruits, nuts, caramel, homemade jam, or whatever you desire.
Notes
I suggest using full-fat Greek yogurt for optimal creaminess