Panna Cotta

1. Squeeze the lemon juice into a small bowl. Add gelatin and allow to “bloom” for a few minutes.
2. In a small pan, heat 1 cup coconut milk over medium heat. Add honey and the gelatin-lemon juice mixture. Stir until dissolved.
3. Pour the pan mixture into the blender, along with the remaining 1 cup coconut milk and raspberries. Blend at low speed until smooth.
4. Pour it into small ramekins. I used 6 oz. ramekins, and got 5 servings. Cover with plastic wrap and refrigerate until set (at least 4 hours).

Sauce

1. You can make the sauce in advance, or wait until right before serving.
2. Heat the sauce ingredients in a small pan over medium heat. Use a spoon to squish the raspberries as they warm up and break down. As soon as the sauce starts to simmer, stir well and remove from heat.
3. Strain through a fine mesh strainer. Makes approximately 1/3 cup.

Serve

1. To serve, dip the bottom of each ramekin in a bowl of hot water for about 20 seconds. Then turn them upside down onto a serving plate and gentle shake them until the panna cotta slips out of the ramekin onto the dish.
2. Pour the sauce in a pretty swirl around the panna cotta. Enjoy!