Make and refrigerate the sauce up to two days ahead and the panna cotta up to a day ahead. Look for almond milk in aseptic containers on the organic food aisle of your supermarket. If you can't find it, substitute whole milk.
1 envelope unflavored gelatin
1 2/3 cups almond milk (such as Almond Breeze), divided
2/3 cup half-and-half
1/3 cup sugar
1 (6-inch) piece vanilla bean, split lengthwise and divided
1 1/2 cups mango nectar
1 tablespoon fresh lime juice
Fresh raspberries (optional)
How to Make It
Sprinkle gelatin over 1/3 cup almond milk in a small bowl; let stand 4 minutes.
Combine 1 1/3 cups of almond milk, half-and-half, sugar, and half of the vanilla bean in a medium saucepan; bring to a simmer over medium heat (do not boil). Remove from heat. Add gelatin mixture, stirring until the gelatin dissolves. Remove vanilla bean. Pour mixture evenly into 6 (6-ounce) custard cups coated with cooking spray. Cover and chill 8 hours or overnight.
Combine remaining half of the vanilla bean and nectar in a small saucepan; bring to a boil. Reduce heat to medium, and cook until reduced to 1 cup (about 15 minutes). Remove from heat; stir in lime juice. Cover and chill.
Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup; invert onto plates. Spoon the sauce around custards. Garnish with fresh raspberries, if desired.
I am a huge panna cotta fan (even some of the low fat versions) I thought this sounded interesting. It turned out to be a flavourless inedible gel like substance with no creaminess to it. There are tons of much better recipes out there.
This was the Mother's Day dessert this year. Had always wanted to make panna cotta but until CL, the calories were prohibitive. Used the almond milk and half & half combo. Would have liked the mango sauce to be a bit thicker and may try a little cornstarch slurry the next time. Everyone loved this.