Almond Panna Cotta with Blueberry Sauce

Bloom the gelatin by sprinkling it over 2 tbsp cold water and let it sit for 5 minutes until it absorbs the water.

Heat 1 cup whole milk with 2 tbsp sugar in a saucepan over medium heat, stirring occasionally until the sugar dissolves and the milk is warm but not boiling.

Remove the milk from heat and add the bloomed gelatin, stirring until completely dissolved. Add 1 drop almond extract and ¼ tsp vanilla, stirring well to combine.

Divide the almond milk mixture evenly among 4 ramekins or serving glasses. Place them in the refrigerator for at least 4 hours, or until the panna cotta is set and firm to the touch.

Combine 1 cup blueberries with 2 tbsp remaining sugar in a small saucepan over medium heat, stirring gently as the berries release their juices.

Mix ¼ tsp cornstarch with 2 tsp orange juice until smooth, then stir this slurry into the blueberries to thicken the sauce slightly.

Simmer the blueberry mixture for 2-3 minutes, stirring occasionally, until the sauce thickens and becomes glossy. Remove from heat and let cool to room temperature.

Top each chilled panna cotta with a generous spoonful of blueberry sauce and serve immediately or refrigerate until ready to serve.