Pour cold water into a small bowl and sprinkle gelatin over the top. Let it sit for 5 minutes to bloom and soften.

In a small saucepan, combine milk, honey, vanilla extract, and salt. Heat over medium heat until warm and steaming, but not boiling, stirring occasionally.

Remove the saucepan from heat and add the bloomed gelatin. Whisk until the gelatin is completely dissolved and the mixture is smooth.

In a medium bowl, whisk the Greek yogurt until smooth. Slowly pour the warm milk mixture into the yogurt while whisking constantly to prevent lumps.

Strain the mixture through a fine-mesh sieve into a measuring cup with a spout. Divide evenly among 4 ramekins or serving glasses.

Cover each ramekin with plastic wrap and refrigerate for at least 4 hours or overnight until fully set.

Serve chilled, topped with fresh berries. If unmolding, briefly dip the bottom of each ramekin in warm water and invert onto a plate.