Recipe by: Charmaine Ramalope-Makhubela
2 Packets Raspberries
1Tbsp. unflavored powdered gelatin
2 Cups heavy cream
1 Cup whole milk
6 Tablespoons honey
Puree raspberries in food processor fitted with metal blade. Strain through a very fine meshed strainer. Discard seeds. Measure out 1 cup puree for recipe into a medium saucepan. Save extra puree for another use.
Sprinkle gelatin over puree and set aside for 5 minutes to soften gelatin. Heat over low-medium heat, stirring gently, until gelatin dissolves. Whisk in cream, milk, sugar, rosewater and heat just until warm and absolutely all sugar is dissolved and mixture is well combined. Strain into a large pitcher. Strain again pouring directly into goblets, dividing evenly. Refrigerate for at least 4 hours or until set. Refrigerate up to 1 day ahead, covering tops of goblets with plastic wrap. Don’t put the plastic directly on the panna cotta surface.
Honey Goat Cheese and Pistachio Nuts Creme
1 log goat cheese
1/4 cup honey
1/8 cup finely ground pistachios
In a food processor, mix all the ingredients until mixture is well combined.
1 Cup raspberries
3 Tbsp honey
1/4 Cup fresh cream
Blend all the ingredients until smooth, strain the cream to remove the seeds.
Adorn panna cotta with honey goats cheese and pistachio creme, edible flowers, dark chocolate shards, ground pistachio nuts and drizzle with raspberry cream.