- coconut oil for ramekins
- 1 1/4 cups Lunds & Byerlys Organic 2% Milk
- 1 envelope Knox unflavored gelatin
- 1 14 ounce can coconut milk
- 1/3 cup Wholesome Sweetener Organic Cane Sugar
- 1 vanilla bean
- 1 teaspoon pure vanilla extract
- 4 cups mixed fresh berries, blueberries, raspberries, blackberries and quartered strawberries
- 1 tablespoon Wholesome Sweetener Organic Cane Sugar
- 1 tablespoon Lemon Juice
- Alessi White Balsamic Reduction, Raspberry Infused
- Lightly coat 6 ramekins with coconut oil.
- In small bowl, pour ¼ cup milk and top with gelatin. Stir and let sit for 10 minutes to soften gelatin.
- In small saucepan, pour coconut milk and remaining 1 cup of milk; add sugar and vanilla bean (split bean, scrape out seeds and add seeds and bean to saucepan).
- Over medium heat, slowly bring the mixture to a simmer, stirring often. Cook at a gentle simmer for 5 minutes to extract flavor from the vanilla bean and dissolve the sugar.
- Remove from heat, add gelatin mixture and stir to combine and dissolve gelatin.
- Add vanilla extract.
- Remove vanilla bean and at the top of the bean, pinch and run your fingers down the bean to extract all flavor and juices, adding juices to pan.
- Strain milk mixture into large measuring cup and divide between ramekins. Chill for 4 hours or overnight.
- Heat oven to high broil.
- Place berries in a glass or other non-corrosive 9x13 baking dish and sprinkle with sugar and lemon juice. Gently toss to coat berries.
- Place in center of oven under broiler for 5-8 minutes, or until berries pop and just start to release their juices. Do not overcook.
- Remove berries from oven and cool. Cover and chill in refrigerator. (Roasted berries can be made up to two days ahead.)
- To serve, run a sharp knife around the edge of the ramekins and invert onto plates to release panna cotta.
- Spoon roasted berries over all and drizzle with Alessi White Balsamic Reduction. Serve immediately.