strawberry panna cotta

Panna Cotta

1 c strawberries Juice of 1 lemon 1/4 t Hymalayian salt 2 c cashews, soaked for an hour 1/4 c water 3 T honey 1 t ground flax seeds

Blend cashews, flax seeds, salt, lemon juice and honey adding water one tablespoon at a time until mixture is well blended. Add strawberries and remaining water until very smooth and firm

Pour mixture into chilled small bowls and chill in the freezer for 2 hours to set.

Put in the refrigerator overnight. Let stand at room temperature 5 minutes to soften slightly.

Serve panna cottas with compote.

Compote

1/2 cup strawberries

2 T honey

1/8 t Hymalayian salt

Marinate strawberries in honey and salt in the refrigerator for two hours

Place in the freezer and chill for an hour