Pour the water iin a small bowl, and sprinkle the gelatin over it, allowing it to soften about five minutes.
Pour the cream into a small saucepan, and whisk in the honey. Warm the cream and honey over medium heat until bubbles begin to form along the walls of the pan, then whisk in the soften gelatin and water.
While the cream and honey warm, spoon the yogurt into a large mixing bowl and whisk in the vanilla, continuing to whisk the yogurt until it becomes lighter, like whipped cream.
Fold the cream, honey and gelatin into the yogurt, incorporating them well. Pour the yogurt into molds that hold about a half cup. Transfer them to the refrigerator and allow them to set overnight.
While the Yogurt Panna Cotta sets, heat the oven to 400 F. Hull the strawberries, and then cut them lengthwise into strips about one-eighth inch thick. Transfer them into a mixing bowl, and coat them lightly with two tablespoons honey. Spread them in a single layer on a baking dish, and roast for fifteen minutes or until darkened and slightly caramelized.
To serve, pull the panna cotta out of the refrigerator and spoon strawberries over them.