Protein Panna Cotta

Directions

1. In a large saucepan, combine 5 cups (1.25 L) of the 2% milk, lentils, sugar, and vanilla.​ Bring to a simmer over medium heat, then reduce to low, cover, and cook until the lentils are tender, approximately 7-8 minutes.​
2. While the lentils are cooking, pour remaining milk into a medium bowl and sprinkle the gelatin evenly over the surface.​ Let stand for approximately 5 minutes to allow the gelatin to soften.​
3. Once lentils are tender, remove saucepan from heat.​ Using an immersion blender, puree the lentil mixture until smooth. Alternatively, carefully transfer the mixture to a blender and blend until smooth, then return it to the saucepan.​
4. Add bloomed gelatin and milk mixture to the warm lentil puree.​ Heat over low heat, stirring constantly, until gelatin is fully dissolved, approximately 3-5 minutes. Do not let the mixture boil.​
5. Stir in heavy cream, honey, and a pinch of salt until well combined.​
6. Evenly distribute the mixture into 20 serving glasses or ramekins, each with a capacity of about 6 oz (170 mL).
7. Allow to cool to room temperature, then cover and refrigerate until set, at least 4 hours or overnight.​
8. Before serving, garnish each panna cotta with a few fresh raspberries and a light drizzle of balsamic reduction.