Almond and Greek Yogurt Panna Cotta

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Ingredients

Preheat the oven to 350°F. Bake almonds until golden, approximately 10 minutes.
Pour ¼ cup of water into a small bowl and sprinkle the gelatin over it. Let sit for 10 minutes.
Simmer the cream and sugar in a heavy medium saucepan over medium-high heat, stirring until the sugar dissolves.
Add the baked almonds and mix with a hand blender.
Remove from heat and let sit for 10 minutes.
Add the gelatin mixture and stir with a whisk until it dissolves.
Strain the almond cream into the yogourt and add vanilla extract.
Divide the mixture into eight ¾-cup custard cups. Cover and chill overnight.
Run a knife around the edges of each custard cup to loosen the panna cotta.
Set each cup in shallow bowl of hot water for 10 seconds.
Immediately invert onto plate.