Mixed-Nut-Milk Panna Cotta

• 2 teaspoons unflavored powdered gelatin
• 3 cups Mixed-Nut Milk
• 1/3 cup sugar
• 2 tablespoons honey
• 1/2 vanilla bean, split and seeds scraped
• Pinch of salt
• Vegetable oil, for brushing
• Crushed toasted hazelnuts, for serving
• 1/4 cup strawberry jam whisked with 1 tablespoon water, for serving

1. In a small bowl, sprinkle the gelatin over 1/2 cup of the nut milk and let stand until softened, about 5 minutes.
2. In a medium saucepan, combine the remaining 2 1/2 cups of nut milk with the sugar, honey, vanilla seeds and salt.
3. Bring just to a simmer over moderately high heat.
4. Remove the pan from the heat and whisk in the softened gelatin mixture until dissolved.
5. Lightly brush six 1/2-cup ramekins with oil and set them on a baking sheet.
6. Carefully fill the ramekins with the panna cotta mixture and refrigerate until set, about 2 hours and up to 2 days.
7. Run a knife around each panna cotta and invert onto a plate.
8. Top with crushed hazelnuts and serve with the jam.

unflavored powdered gelatin, mixednut milk, sugar, honey, vanilla bean, salt, vegetable oil, hazelnuts, strawberry

Taken from www.foodandwine.com/recipes/mixed-nut-milk-panna-cotta (may not work)