Vanilla Panna Cotta with Mixed Berry Sauce

Fresh Cream - 1 cup (use fresh cream and not heavy whipping cream)
Whole Milk - 1 cup
Raw Honey / Raw Sugar - 1/4 cup
Pure Vanilla Extract - 1/2 tsp
China Grass / Agar Agar - 2 tsp ( a vegetarian alternative to gelatin)
Water - 3 tbsp
Butter - 1/2 tsp

Mixed Berries - 1 cup (I used a mix of raspberries, blueberries, tart cherries and blackberries)
Honey - 1 tbsp
Water - 2 tbsp

To make the berry sauce, add mixed berries and 2 tbsp water in a pan and cook on low heat for around 10 minutes or till the berries break and a thick sauce forms.  Mix the honey and keep aside to cool and then refrigerate. You can add a little bit of lemon juice too to the sauce when it cools down, but I did not add as the cherries were quite tart.

Mix the cream and milk together and bring to a boil. Once the mixture starts boiling, remove from heat. Add vanilla and honey. Stir well so that the honey dissolves completely.

Boil 3 tbsp water and soak the china grass in the water. Stir well so that it completely dissolves in the water. Use a strainer and add this mixture to milk and cream mixture. Stir well.

Take 4 small ramekins and grease with a little butter. Pour the cream mixture in the ramekins and leave it aside to cool. Then refrigerate for at least 4 to 5 hours or overnight.

Remove from the refrigerator, loosen the edges a little with a knife and overturn on a serving plate. Drizzle with berry sauce on top and serve.