Serves 4-6 depending on the size of your glasses or ramequins
Kitchen Notes: freeze the glasses once they are filled with the fruit puree while you prepare the panna cotta. Make sure the liquid is at room temperature before pouring it into the glasses or you will shatter your glass.
1 cup raspberries
1 cup red currant
1 cup almond milk (Almond Breeze)
1 cup dairy free creamer
1/2 cup sugar
2 teaspoons powdered gelatin bloomed in 2 Tb water (means to
pour water over gelatin and let it sit while you prepare the panna cotta
- In a food processor, puree the raspberries and redcurrant together and divide the mixture among 4-6 glasses. Freeze.
- Combine all the ingredients, except the gelatin, in a saucepan over medium high heat and bring to a boil. Heat the gelatin in the microwave for 8 seconds and quickly stir it in the cream mixture.
- Let the panna cotta mixture cool to lukewarm. Remove the glasses from the freezer and slowly pour the cream over the red berry puree and let set in the refrigerator for at least 3 hours.
- Decorate with fresh berries if desired.