Cardamom yogurt pudding with grapefruit and cardamom honey syrup

Whisk together yogurt, sugar, and vanilla in a small bowl until sugar is dissolved. Put water in a very small saucepan and tilt pan so that water is on one side, then sprinkle gelatin and cardamom evenly over water. Let stand 1 minute to soften. Heat mixture over low heat, stirring, until gelatin is dissolved, about 30 seconds – be careful not to boil gelatin or it won’t solidify the pudding. Whisk hot gelatin into yogurt until combined well. Pour yogurt into a 240ml (1 cup) ramekin and chill, covered, until set, about 1 1/2 hours.

While yogurt is chilling, cut peel and white pith from grapefruit with a sharp knife. Working over a small bowl, cut segments free from membranes from half of grapefruit, letting segments fall into bowl, then squeeze 1 tablespoon juice from remaining half of orange and, if necessary, from membranes.

Bring grapefruit juice, honey, and cardamom into a simmer in cleaned very small saucepan, stirring, then simmer until reduced to about 1 tablespoon, about 1 minute. Add grapefruit segments to syrup, gently stirring to coat. Cool to room temperature, about 10 minutes.

Run a thin knife around edge of ramekin to loosen pudding, then dip ramekin into a bowl of hot water 30 seconds and invert pudding onto a plate.

Spoon syrup over pudding and arrange grapefruit around side.

Yogurt pudding can be chilled up to 1 day.