Vanilla-Almond Panna Cotta with Mango Sauce

1 envelope unflavored gelatin
1-2/3 cups almond milk
2/3 cup half-and-half
1/3 cup sugar
1 6” piece vanilla bean, split lengthwise and divided
1½ cups mango nectar
1 tbsp. fresh lime juice

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 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.

6 servings