Creamy and slightly sweet, panna cotta pairs well with fresh fruit for a fresh dessert.
In a medium saucepan, whisk together 1 package plain gelatin and 1 L half & half or 18 per cent coffee cream over medium heat, stirring until the gelatin is completely dissolved.
Add 1/2 cup mascarpone and 1/4 cup honey and cook, stirring, until the mascarpone is melted and the mixture is smooth.
Remove from heat and stir in 1 tsp vanilla.
Pour into 6-8 ramekins, cover with plastic wrap and refrigerate for at least 2 hours, until set.
Serve topped with fresh berries.