Panna Cotta:

1. Sprinkle gelatin over 1/3 cup almond-milk eggnog in a small bowl. Let stand 4 minutes.
2. Add remaining almond-milk eggnog to a medium saucepan and bring to a simmer over medium heat. Do not boil.
3. Remove from heat and add gelatin mixture, stirring until the gelatin dissolves. 
4. Pour mixture evenly into 6 (6-ounce) ramekins (or cups of your choice) coated with cooking spray.
5. Cover and chill 8 hours or overnight.
6. When ready to serve, loosen the edges of custards with a knife or rubber spatula.
7. Place a dessert plate, upside down, on top of each cup and then invert onto plates.
8. Spoon the sauce around custard
9. You can also serve the dessert in the ramekins. Just top with the fruit and serve.

Fruit Topping:

1. Add fruit and sugar to a sauce pan over medium heat.
2. Cook until fruit is softened and has released juices and all the sugar is dissolved. Don’t overcook –you don’t want mushy fruit.
3. Cool slightly before topping the panna cotta.