Panna Cotta with Roasted Strawberries

Add the coconut cream to a small saucepan and sprinkle over the gelatin then whisk into the cream. Allow the gelatin to sit for 10 minutes to allow the gelatin to bloom and soften.

Gently heat over medium-low heat, whisking well to help the gelatin to dissolve (be careful not to boil the mixture). Once the gelatin has completely dissolved remove from the heat. Stir in the salt to dissolve.

Add in the chilled almond milk and maple syrup plus the vanilla then whisk well to combine. (By adding chilled ingredients, it helps the coconut cream from separating as it cools and sets the panna cotta faster.)

Pour the mixture into a jug to make it easy for pouring into your dishes. Take 4 small glass dessert dishes, ramekins or jars and place them on a tray. Pour equal amounts into each dish and place in the fridge to set for a least 3 hours.

To Make the Roasted Strawberries: Preheat oven to 180c (fan-forced).

Spread the sliced or chopped strawberries in a single layer over a large baking tray. Drizzle over the honey, balsamic vinegar and vanilla then sprinkle over the salt. Place in the oven to cook for 25 minutes. After the 15 minute mark, give the strawberries a good stir (the salt will bring out the strawberry juices) and spread out again. Continue baking for a further 10 minutes.

Once removed from the oven give another good stir to coat the strawberries with the caramelized syrup. Set aside to cool.

To Serve: Remove the panna cotta from the fridge and top with the roasted strawberry mixture.

The panna cotta can be made up to 3 days before serving, store covered in the fridge. The roasted strawberries can be stored in a sealed container in the fridge.