7g2 teaspoons or 1 x 0,25 oz envelope gelatine powder
50g2,5 tbs honey
2thyme teabags, with no additives or 2 tbs dried thyme
For the raspberry sauce:
200g1,5 cups fresh or frozen raspberries
In a small cup combine gelatine and 3 tbs water. Let stay for 5 minutes.
In a small saucepan over medium heat or in a cup in the microwave heat the milk until almost boiling. Place inside the thyme teabags (or dried herb) and cover with a lid. Let stay for 5-10 minutes and then remove the bags (or pass the milk through a fine sieve to remove the herbs).
In a heatproof bowl combine cream, infused milk, honey and gelatine. Place the bowl over a pan of gently simmering water. Whisk the mixture until both honey and gelatine are completely dissolved: it should become hot but not boiling.
Pour the panna cotta into small ramequins or cups, filling them about 3/4 full. Cover with plastic wrap. Let cool in the fridge for 3-4 hours or until firm.
Before serving top the panna cotta with raspberry sauce and decorate with fresh raspberries and basil or mint leaves.
In a small saucepan over medium heat combine raspberries and sugar. Whisk until the mixture starts to thicken: about 10-15 minutes.
Remove from heat and let cool for 10-15 minutes. Process the raspberry mixture in a blender until almost smooth.