In a saucepan, heat up ½ cup almond milk with the gelatin over medium high heat. Next pour in remaining ingredients and bring to a boil. Once gelatin and honey is dissolved, let the mixture cool to lukewarm.

Divide lukewarm mixture into cups and refrigerate for 3 hours to overnight.

Before serving, make your coulis. In a small saucepan, add raspberries, honey and water. Boil over medium high heat for 8 minutes until honey dissolves. Set aside and let cool.

Once cooled, blend your raspberry mixture with lemon juice in blender. Strain through mesh to remove seeds.

Once the panna cotta has set, spoon coulis over the panna cotta,. Add some raspberries as garnish on top.