Sprinkle the gelatin over the cold water in a small bowl and let absorb for five minutes.

Combine almond milk and protein powder in a saucepan, whisking well to combine and break up any lumps.

Heat to just to a simmer, stirring occasionally. Do not let it come to boil!

Once the almond milk mixture has come to a simmer, remove it from the heat. Add Greek yogurt, whisking till fully incorporated and smooth.

At this point, if your protein powder mixture is really foamy, I recommend covering it and letting it chill in the fridge until it settles out a bit. If it’s not foamy - or you don’t care that it’s foamy - proceed to the next step.

Microwave the gelatin for about 15 seconds, or until it's melted.

Whisk the melted gelatin into the protein and milk mixture, then pour into four greased ramekins or custard cups.

Chill for at least 2 hours until set.

Once set, carefully pull the panna cotta away from the ramekin and unmold onto a plate, if desired. Garnish and serve immediately!