Honey and Vanilla Bean Milk Pudding


2 cups of whole milk


1 vanilla bean


¬ľ cup of Capilano honey

2 sachet of  gelatin




Place milk to a small saucepan and set over a low heat.

Soak sheets of gelatin in water to soften.


Spilt the vanilla bean in half and scrape all the seeds out. Place into the milk along with the halved vanilla bean. Add the honey.


Heat milk until just before boiling point. Remove from heat and stir in drained gelatin, making sure to make as little amount of froth as possible.


Allow to cool slightly, then remove vanilla bean and pour the milk into 3 or 4 small ramekins that have been placed on a tray. Place tray into the fridge making sure that the tray remains level. Allow to refrigerate for at least 4 hours.


Serve individually with raspberries and additional honey to taste.