Milk and Honey Panna Cotta

(serves 6-8)

  • 3 teaspoons gelatin
  • ½ cup whole milk
  • 2 ½ cups heavy cream
  • ½ cup honey (plus more for topping)
  • 1 vanilla bean
  • 1 teaspoon lemon juice
  • 1/3 cup sugar
  • Raspberries (for topping)

In a small bowl, combine the gelatin and milk and set aside to “bloom.”

In a medium saucepan on very low heat, combine the heavy cream, honey, whole vanilla bean, lemon juice and sugar (until sugar is completely dissolved). Remove the vanilla bean and split lengthwise. Scrape the beans into the mixture and stir to combine. Add the milk and gelatin mixture and mix with a whisk until fully combined and smooth.  

Divide the panna cotta mixture into 6-8 glasses (or ramekins) and chill in refrigerator for at least 4 hours (or overnight). Top off each serving with a teaspoon of honey and fresh raspberries. To make it even more festive, add some spun sugar!