Almond Panna Cotta With Blueberry Sauce

• 2 12 teaspoons unflavored gelatin (1 envelope)
• 14 cup cold water
• 1 cup reduced-fat milk (2%)
• 1 cup half-and-half
• 3 tablespoons sugar
• 18 teaspoon salt
• 34 teaspoon almond extract
• 1 cup frozen blueberries
• 2 tablespoons orange juice
• 1 tablespoon sugar
• 14 teaspoon cornstarch
• 14 teaspoon vanilla

1. For panna cotta: In a small saucepan, sprinkle gelatin over the cold water.
2. Let stand for 3 minutes to soften.
3. Cook and stir over medium heat until gelatin is dissolved.
4. Stir in milk, 3 tablespoons sugar and the salt.
5. Cook and stir just until milk is heated through and sugar is dissolved.
6. Stir in amaretto or almond extract.
7. Pour into six 4-ounce custard cups.
8. Cover and chill about 8 hours or until firm.
9. For sauce: In another small saucepan, combine blueberries, orange juice, 1 tablespoon sugar, and the cornstarch.
10. Cook and stir over medium heat until slightly thickened and bubbly.
11. Cook and stir for 2 minutes more.
12. Stir in vanilla.
13. Transfer to a small bowl.
14. Cover and chill until ready to serve.
15. To serve, run a thin knife around the edge of each panna cotta; unmold onto individual plates; top with sauce.

unflavored gelatin, cold water, milk, sugar, salt, almond, frozen blueberries, orange juice, sugar, cornstarch, vanilla

Taken from www.food.com/recipe/almond-panna-cotta-with-blueberry-sauce-454396 (may not work)