Combine cream and sugar in a small saucepan and bring to a simmer over medium-low heat, stirring until sugar dissolves. Turn off heat.
Pour the milk into a small bowl and sprinkle with the gelatin. After the gelatin softens, about 5 minutes, stir the milk into the cream mixture. Add yogurt, vanilla, and rose water and whisk until smooth. Pour mixture into 4 small bowls or 6 to 8-ounce ramekins, cover with plastic wrap, and refrigerate until set, at least 5 hours and up to overnight.
Just before serving, combine apricots, honey, and water in a small saucepan over medium-low heat. Cook, stirring frequently, until honey melts and apricots soften, about 5 minutes. Sprinkle in cardamom and stir again. Remove from heat and let the mixture cool to room temperature, then spoon a heaping teaspoon over each panna cotta. Garnish with a mint leaf.
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