2 3/4 C whole milk
3 1/2 t unflavored gelatin
1/3 C whipping cream
1/4 C honey
1/4 t almond extract
Put milk in a medium saucepan, sprinkle gelatin over milk and let stand for 10 minutes.
Whisk milk mixture over medium-heat for 5 minutes, or until gelatin dissolves. Remove from heat and let cool for 10 minutes.
Whisk in cream, 1/4 cup honey and almon extract. Pour mixture into a glass bowl and set over an ice bath. Stir mixture until it’s cold and a little thickened. Divide equally among six 6-oz. dessert cups. Cover and refrigerate at least 4 hours.
Melt preserves over low heat. Top panna cotta with melted preserves and fresh berries.
To loosen panna cotta from cups, put each cup in a bowl of hot water and run a knife around the edges.