Pour heavy cream into a medium saucepan. Sprinkle gelatin over the cream and let stand for five minutes.
Place the saucepan over medium heat and bring to a simmer, whisking until the gelatin is dissolved, about two minutes.
Remove from heat and whisk in honey until dissolved. Then whisk in Greek yogurt, vanilla, and salt. Divide the mixture amongst four 4-ounce ramekins, glasses, or tea cups and refrigerate until set, at least 4 hours.
Serve with fresh berries or a berry compote.