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1
In a small bowl, sprinkle the gelatin evenly over 2 cups of the cranberry juice.
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2
Let stand until the gelatin has softened, about 5 minutes.
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3
In a medium saucepan, bring the remaining 6 cups of cranberry juice to a simmer.
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4
Remove from the heat and stir in the honey and orange-flower water.
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5
Whisk in the gelatin mixture.
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6
Let cool for about 1 hour, stirring occasionally.
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7
In a small bowl, sprinkle the gelatin evenly over the water and let stand until softened, about 5 minutes.
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8
In a large heatproof bowl, whisk 3 cups of the heavy cream with the yogurt.
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9
In a medium saucepan, combine the remaining 3 cups of heavy cream with the sugar and the vanilla beans and seeds and bring to a simmer over moderately high heat, stirring often to dissolve the sugar.
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10
Remove the saucepan from the heat and whisk the gelatin mixture into the hot vanilla cream.
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11
Strain the cream through a fine-mesh sieve set over the yogurt mixture and whisk thoroughly to blend.
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12
Let yogurt panna cotta cool for about 45 minutes, stirring occasionally.
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13
Set 20 small and sturdy plastic glasses on a tray.
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14
Ladle 1/4 cup of the yogurt panna cotta mixture into each glass (see Note) and refrigerate until set, about 3 hours.
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15
Carefully ladle about 6 1/2 tablespoons of the cranberry jelly over the panna cotta layer and refrigerate until set, about 2 hours.
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16
About 30 minutes before adding the last layer, gently warm the remaining panna cotta mixture just until melted.
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17
Ladle 1/4 cup of the panna cotta into each glass.
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18
Cover the glasses with plastic wrap and refrigerate until firm, about 2 hours longer.
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19
Serve chilled, garnished with small clusters of red currants.
