with Roasted Raspberries
HANDS-ON TIME
15 MIN
TOTAL TIME
2 HRs 15 MIN
Serves 4
Believe it or not, I keep unflavored powdered gelatin on hand at all times. It’s one of those wonky ingredients that home cooks tend to be afraid of, even though there’s nothing scary about it. The directions are printed right on the box! Okay, enough ranting, because I’m sure after making these panna cottas, you’ll understand why I use gelatin so often. Here it transforms almond milk into a delicate custard. Oh, and about the name of this recipe: The combo of almond milk and honey tastes a lot like those last drops of milk at the bottom of a bowl of Honey Nut Cheerios.
In a small bowl, sprinkle the gelatin over ½ cup of the almond milk and let stand until nearly dissolved, about 3 minutes.
In a medium saucepan, combine the remaining 1½ cups almond milk, 3 tablespoons sugar, honey, and a pinch of salt. Bring just to a simmer over medium-high heat, stirring to dissolve the sugar. Remove from the heat and whisk in the gelatin mixture until completely dissolved. Spoon any foam off the top of the panna cotta mixture, then pour into 5- to 6-ounce glasses. Let cool slightly and then cover the glasses with plastic wrap. Refrigerate until set and chilled, about 2 hours.
Preheat the oven to 400°F.
On a rimmed baking sheet, toss the raspberries with the remaining 1 tablespoon sugar and a pinch of salt. Roast for about 10 minutes, until just juicy. Let cool completely.
Spoon the cooled roasted raspberries onto the panna cottas and serve chilled.
DO IT AHEAD The panna cottas can be refrigerated, covered, overnight (just don’t make the raspberries until the day you’re serving them).