Raw milk panna cotta with raspberries
Do you have extra milk to use from our raw-milk co-op?
A delicious way to make a light and creamy summer snack or dessert is to make panna cotta, a creamy, gelatin-based pudding. We top ours with berries, jam, or honey, depending on what’s available. Nuts or granola would be delicious, too!
This recipe was inspired by the Honey Almond Panna Cotta recipe at Sugar Salt Magic.
INGREDIENTS
3 teaspoons powdered gelatin
⅓ cup honey
1 tsp vanilla extract
Pinch of salt
METHOD
In a saucepan, sprinkle gelatin on top of cold milk. Allow to “bloom” (dissolve) for 5 minutes.
Turn on burner to medium heat and whisk to dissolve gelatin until milk is warm, not hot.
Once warm, add in honey and whisk to combine.
Remove from what and whisk in remaining ingredients.
Pour into individual serving size ramekins, or use mugs and other small containers as I did.
Panna cotta, poured into individual serving-size containers.
Cover and refrigerate for at least 4 hours before consuming.
Top with berries or additional honey, nuts, or granola. Enjoy!
If you try this simple summer recipe, let us know by tagging us on Facebook or Instagram.