Vanilla-Almond Panna Cotta With Mango Sauce

• 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
• Cooking spray
• 1 1/2 cups mango nectar
• 1 tablespoon fresh lime juice
• Fresh raspberries (optional)

1. Sprinkle gelatin over 1/3 cup almond milk in a small bowl; let stand 4 minutes.
2. 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.
3. 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.
4. 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.

unflavored gelatin, almond milk, sugar, vanilla bean, cooking spray, mango, lime juice, fresh raspberries

Taken from www.myrecipes.com/recipe/vanilla-almond-panna-cotta-with-mango-sauce (may not work)