Raspberry Panna Cotta
- 1 6-ounce package raspberry-flavored gelatin
- ¾ cup boiling water
- 1 cup heavy cream
- 1 cup half-and-half
- 2 tablespoons Red Belly Honey
- 2 ounces raspberry liqueur
- 8 ounces fresh raspberries
Stir gelatin into boiling water to dissolve; set aside.
Heat cream and half-and-half to simmer. Whisk in gelatin mixture; cool slightly and add honey. Divide among 6- to 8-ounce ramekins or custard cups, cover and chill overnight.
One hour before serving, combine raspberries and liqueur, mashing a few softer berries.
To serve, dip ramekins into hot water for 10 seconds. Run a thin knife around edge and carefully invert ramekin onto small plates. Spoon fruit on top. Makes 6 to 8 servings.
Recipe by Laura Yee