Almond Milk, Lavender + Honey No-Dairy Panna Cotta

1 Packet of Gelatin (for vegan version, substitute with agar agar)

2 cups Almond Milk (separated into 2- 1 will be used for warming, the other added at the end)

1 tablespoon vanilla extract

2 tablespoons dried lavender flowers

3 tablespoons raw honey (for vegan version, substitue agave nectar)

1 tablespoon corn starch

Warm 1 cup almond milk, honey, flowers, corn starch, and vanilla extract in small sauce pan over high heat. Whisk constantly until mixture begins to boil. Reduce heat to medium and continue whisking 2 minutes. At this point, the mixture should be highly aromatic.

Remove sauce pan from heat, straining flowers from mix and transferring into a bowl containing the contents of the gelatin packet. Mix until gelatin dissolves then add remaining cup of cold almond milk. Mix thoroughly.

Promptly divide mix into 4 ramekins for chilling.

Place in fridge and chill 2-4 hours prior to serving.

Serve with fresh seasonal berries.