Panna Cotta with Raspberry Coulis and Fresh Raspberries

This is such an easy dessert, and it’s always delicious!

1 Cup Milk (I used 1% and it was fine)

1 Envelope unflavored gelatin

3 Cups heavy whipping cream

1/3 Cup Honey (any type, see note below)

(there are Other Honeys Here)

1 Tablespoon sugar

dash of salt

Raspberry Coulis

Nectars de Bourgogne Fruit Puree or Coulis- Emanuelle Baillard

6.5 oz of fruity delights. Created by an Oenologist in France and awarded a Medaille d’Or in France, reserved for the highest quality products. Use as a topping for ice cream, panno cott …

Fresh Raspberries

Place milk in saucepan and sprinkle gelatin over it to soften.  Let it stand 3-4 minutes (stove is OFF).

Turn on stove and stir gelatin until dissolved (2 minutes tops).

Add cream, honey, sugar and salt and stir until it’s all dissolved.  Do not let the mixture boil but do ensure it’s all dissolved.

Pour into 6 (or 8 if smaller) wine glasses or pretty glasses.

Chill for at least 5-6 hours.

To serve: spoon fruit coulis over the panna cotta and top with fresh berries.

The best part is that the variations are endless and this is a very, very forgiving dessert.

Suggested variations:

Use Griottines as a topping instead of coulis and fruit

Use Lavender Honey in the recipe, and top the dessert with Lavender Syrup. Or use Rose Syrup and Floral honey.

The variations are endless, if you find a good one, let us know!