Photography by Eva Kolenko

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