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Lightly coat 6 ramekins with coconut oil.
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In small bowl, pour ΒΌ cup milk and top with gelatin. Stir and let sit for 10 minutes to soften gelatin.
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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).
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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.
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Remove from heat, add gelatin mixture and stir to combine and dissolve gelatin.
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Add vanilla extract.
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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.
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Strain milk mixture into large measuring cup and divide between ramekins. Chill for 4 hours or overnight.
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Heat oven to high broil.
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Place berries in a glass or other non-corrosive 9x13 baking dish and sprinkle with sugar and lemon juice. Gently toss to coat berries.
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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.
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Remove berries from oven and cool. Cover and chill in refrigerator. (Roasted berries can be made up to two days ahead.)
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To serve, run a sharp knife around the edge of the ramekins and invert onto plates to release panna cotta.
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Spoon roasted berries over all and drizzle with Alessi White Balsamic Reduction. Serve immediately.