Panna cotta (lactose free)

Ingredients

• 700 ml Whipping cream, lactose free
• 230 ml Milk, lactose free
• 110 ml Honey
• 50 ml Water
• 150 g Red currants
• 80 g Cranberries
• 2 tbsp Raisins
• 1 tbsp Gelatin, powdered, unflavoured
• 1/2 tsp Cinnamon, ground
• 1/2 tsp Allspice, ground
• 1/4 tsp Salt

Method

1. Place the milk in a small bowl and sprinkle with gelatin; set aside.
2. Let stand for 3 to 5 minutes to soften the gelatin.
3. Pour milk mixture into a saucepan and stir over medium heat just until the gelatin dissolves for 5 minutes, making sure that milk does not boil.
4. Add the cream, honey, sugar, cinnamon, salt, and allspice.
5. Stir until the sugar dissolves, for 5 to 7 minutes then stir in raisins. Remove from the heat. Pour into six dessert glasses so that they are half-full. Cool slightly and set in refrigerator for at least 6 hours.
6. Meanwhile, prepare fruit sauce; heat water in small sauce pan; add red currants and cranberries. If desired, you can add some additional honey.
7. Bring to a simmer and simmer for 3-4 minutes or until you get a nice thick sauce.
8. Remove panna cotta from the molds and place on a plate. Drizzle with prepared berries topping.