Raspberry Panna Cotta

Recipe

makes 5 servings (in 6-ounce ramekins)

Panna Cotta Ingredients
2 cups cashew milk (homemade or additive-free)
1/4 cup fresh lemon juice
1 tablespoon gelatin
Stevia/Monk fruit to taste
10 oz. fresh or frozen raspberries

Raspberry Sauce Ingredients
5 oz. fresh or frozen raspberries
Stevia/Monk fruit to taste
1/2 tsp. vanilla

Directions

1. If you’re making homemade cashew milk, blend soaked 1/2 cup cashews in 2 cups of water
2. Squeeze the lemon juice into a small bowl. Add gelatin and allow to “bloom” for a few minutes.
3. In a small pan, heat 1/2 cup of the milk over medium heat until simmering then turn off. Add Stevia/Monk fruit and the gelatin mixture to the warmed up milk Stir until dissolved.
4. Pour the pan mixture into the blender, along with the remaining milk and 10 oz. raspberries. Blend at low speed until smooth.
5. Pour it into small ramekins and cover then refrigerate until set
6. Make the sauce by cooking on the stove top the ingredients for sauce till all liquid and their sieve out the seeds to get a clear sauce
7. To serve, pour the sauce on top of the firmly set pannacotta and enjoy!