Cereal Milk Panna Cotta with Roasted Raspberries

1. Hydrate Gelatin

In a small bowl, sprinkle 1½ teaspoons of unflavored powdered gelatin over ½ cup of vanilla almond milk. Let it sit for about 3 minutes until the gelatin softens.

2. Prepare Panna Cotta Mixture

In a medium saucepan, combine the remaining 1½ cups of almond milk, 3 tablespoons of granulated sugar, 2 tablespoons of honey, and a pinch of kosher salt. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves completely and the mixture reaches just below a simmer.

3. Dissolve Gelatin

Remove the mixture from heat. Add the softened gelatin to the warm mixture and whisk until the gelatin dissolves completely, ensuring there are no visible gelatin granules.

4. Pour and Chill

Carefully pour the mixture into serving glasses, skimming off any foam that may have formed on the surface. Cover the glasses with plastic wrap and place them in the refrigerator to set for at least 2 hours until firm.

5. Roast Raspberries

Preheat your oven to 400°F. On a rimmed baking sheet, toss ½ pint of raspberries with 1 tablespoon of sugar and a pinch of salt. Spread them out evenly and roast in the oven for about 10 minutes.

6. Assemble and Serve

Once the panna cottas have set and the raspberries have cooled, top each panna cotta with a generous spoonful of roasted raspberries and serve chilled.