When it is hot outside and your family doesn't want to give up Saturday dessert, prepare panna cotta. Today I would like to share with you the recipe for a different, slightly lighter version of the classical Italian dessert. It is equally as yummy as the original. Prepare it the day before. You can be sure that even on a hot day your dessert will be excellent. The next day you need to prepare a fresh fruit mousse. This glamorous and very tasty dessert can be served almost at once.

Ingredients
400ml of coconut milk
100ml of almond milk
3 teaspoons of caster sugar
1 teaspoon of vanilla essence
2-3 teaspoons of gelatine
200g of raspberries
juice of half an orange

Wash and dry the raspberries. Leave half of them and put the rest into a pot. Add the orange juice, 1 teaspoon of caster sugar and boil until the fruit is soft. Puree the raspberries with a sieve to remove the stones.Heat the coconut milk, almond milk, vanilla essence and caster sugar on a low heat. Don't allow it to boil. Pour out 100ml of the hot milk and mix the gelatine into it. Add the dissolved gelatine to the rest of the milk. Stir thoroughly. Pour the concoction into some small bowls, cool down slightly and put a couple of raspberries into each bowl. Leave in the fridge for a minimum of 2 hours. Immerse the bowl in hot water for a while to get the dessert out of the dish. Douse the dessert with the raspberry mousse and decorate with the rest of the fruit.

Enjoy your meal!

Try also
Orange crème brûlée with millet groats
Coconut dessert with a blackcurrant preserve
Panna cotta with strawberry mousse