Meyer Lemon Coconut Panna Cotta with Raspberries

Directions

1. 1
   Place the raspberries and sugar in a food processor and puree. Run the mixture through a fine mesh sieve and discard seeds.In a small saucepan, combine the water and cornstarch, whisking until smooth.
2. 2
   Add the raspberry puree to the pan and mix well with cornstarch water. Bring to a boil over medium/high heat, whisking constantly as it starts to bubble. As soon as the mixture thickens and becomes glossy, remove from heat.Divide between 4 smaller glass cups or ramekins, tapping each down to level the sauce. Refrigerate until cool.
3. 3
   Place the meyer lemon juice in a small bowl and sprinkle the powdered gelatin over the top.
4. 4
   Let sit for 5 minutes.
5. 5
   Place the coconut milk and honey in a saucepan and whisk together. Bring just to a boil over medium/high heat.
6. 6
   Remove from heat and whisk in the lemon/gelatin mixture and the vanilla until the gelatin has completely dissolved.Carefully divide the mixture between the chilled glasses of raspberry puree.
7. 7
   Let chill in the refrigerator for 3-4 hours or overnight.Top each glass with raspberries and chopped pistachios.