To make panna cotta, in small bowl, sprinkle gelatin over 1/4 cup (60 mL) cream. Let stand 5 min. or until gelatin has softened. Meanwhile, in small saucepan, heat remaining cream, honey and lemon peel over medium heat until mixture starts to simmer around edges of pan. Stir in yogurt, bring back to a simmer.
Remove from heat and stir in gelatin mixture. Whisk until dissolved. Stir in vanilla. Strain through fine-mesh sieve. Cool slightly. Divide mixture among six 1/2-cup (125-mL) ramekins or moulds with rounded bottoms. Cover with plastic wrap and refrigerate 6 hr., or until set.
Unmould onto serving plates, dipping base of ramekin or mould in hot water to release panna cotta, if needed. Cut each kiwi round with a 1 1/2- in. (4-cm) round cookie cutter, or cut with small sharp knife to create circle. Cut small circle in centre of each kiwi slice to fit a blueberry. Place slice of kiwi on top of each panna cotta. Place blueberry in centre.
To make raspberry sauce, puree raspberries, sugar and lemon juice in blender until smooth. Strain. Drizzle raspberry sauce onto plates to resemble blood.
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