• In a custard cup, sprinkle the gelatin over the cold water. Let it bloom for 5 minutes.
• Spray 6 custard cups lightly with cooking spray or avocado oil spray (your favorite kind) if you plan to unmold. If you'd rather, you can serve them in cute ramekins of custard cups and just skip the unmolding part.
• In a medium saucepan, combine the heavy cream and honey. Heat over medium-low, stirring until the honey dissolves and the mixture is hot but not boiling.
• Remove from heat and scrape in the bloomed gelatin. Whisk until fully dissolved.
• Let the mixture cool for about 5 to 10 minutes, then whisk in the Greek yogurt, vanilla and lemon zest. Continue to whisk until smooth.
• Pour into the custard cups and chill for at least 4 hours, or until set.
• Unmold onto plates and spoon the blackberry compote over before serving.

Blackberry Compote

• Put the blackberries, sugar, and lemon juice in a small saucepan.
• Cook over medium heat, stirring occasionally, until the berries just barely begin to break down and release their juices, about 5 minutes.
• If you'd like it thicker, simmer a few minutes longer or mash some of the berries with a spoon. Remove from heat and add the cinnamon or cardamom if using.
• Let cool slightly, then chill before serving. This should keep in the refrigerator for at least 3 days.