Panna Cotta with Blueberry Sauce

For the panna cotta:
Add water to a small bowl and sprinkle gelatin evenly over the water. Let sit 5 minutes.

In a pot, combine heavy cream, milk and sugar. Heat over medium-high heat and remove from heat just before boiling. Once removed from heat, add gelatin and vanilla extract and mix until smooth.

Using a ladle, pour panna cotta into cups, ramekins or glasses. Cover with plastic wrap and refrigerate 6 hours or overnight.

For the sauce:
In a small pan, combine lime juice, zest, blueberries and sugar. Heat over medium low heat 5-10 minutes, stirring occasionally until thickened.

Once panna cotta has solidified, use a knife to run through the edges and flip the panna cotta over onto a plate. Top with blueberry sauce.