Make this dessert up to two days in advance. Place cling wrap over panna cotta touching surface so skin does not develop. Serve cold.
Berry Gelee Directions:
Sprinkle gelatin over water. Place fruit and sugar in a small saucepan and simmer until sugar has dissolved. Now mix the gelatin into the berry mixture and stir until gelatin has dissolved. Remove from heat and pour into glass or ramekin. Refrigerate until set at least one hour. Make panna cotta while gelee is cooling.
Panna Cotta Directions:
Pour the milk into a bowl and sprinkle gelatin evenly and thinly over the milk (make sure the bowl is cold by placing the bowl in the refrigerator for a few minutes before you start making the Panna Cotta). Let stand for 5 minutes to soften the gelatin. Pour the milk into the saucepan and place over medium heat on the stove. Heat this mixture until it is hot, but not boiling, about five minutes. (I whisk it a few times at this stage). Next, add the cream, honey, sugar, and pinch of salt. Making sure the mixture doesn’t boil, continue to heat and stir occasionally until the sugar and honey have dissolved 5-7 minutes. Remove from heat, allow it to sit for a few minutes to cool to close room temp. Then pour into the glass or ramekin over berry gelee. Refrigerate at least 6 hours or overnight. Add garnishes of berries, mint and honey comb (optional) and serve.