yogurt panna cotta with walnuts and honey

INGREDIENTS

• Neutral oil such as canola or safflower
• 2 tablespoons (30 ml) water
• 2 tablespoons (30 ml) freshly squeezed lemon juice (from about 1/2 lemon)
• 2 1/2 teaspoons (1 packet or 1/4 ounce or 7 grams) unflavored gelatin
• 2 cups (460 grams) plain whole-milk Greek yogurt
• 2 cups (475 ml) milk, heavy cream or a combination thereof (see note up top), divided
• 1/4 to 1/2 cup (50 to 100 grams) granulated sugar (see note up top)
• 1/3 to 1/2 cup (110 to 170 grams) honey
• 1/2 to 3/4 cup (55 to 85 grams) walnuts, toasted, cooled and coarsely chopped