Pannacotta with Blueberry Sauce...

Makes 3 servings of 1/2 cup each
Ingredients :

Pannacotta:
Whipping cream - 1 cup+ 2 tablespoons
Icing sugar - 1/4 cup
Milk - 2 Tablespoons
Unflavored Gelatin powder - 1 1/4 teaspoon (Substitute with Agar Agar, see note below)
Vanilla extract - 1/4 teaspoon
Fresh Blueberry Sauce:
Blueberries- 1/2 cup
Sugar - 1 1/2 Tablespoon
Cornflour - 3/4 teaspoon
Cinnamon powder very small pinch (optional)
Salt very small pinch
Water - 2 Tablespoons
Vanilla extract a drop (optional)
Lemon zest a small pinch (optional)
Lemon juice - 1/4 teaspoon or as per taste
Method :
1. First lets prepare Pannacotta. In a small bowl add cold milk.
2. Sprinkle gelatin on top of the milk and leave it aside to bloom for 5-10 minutes. 
3. In a saucepan add the whipping cream and icing sugar and mix well. 
4. Place it on the stove and stir to dissolve sugar without any lumps. 
5. When it just begins to boil switch off flame and add the bloomed gelatin and mix well to dissolve completely. 
6. Add vanilla extract and mix well. 
7. Pour the cream into serving bowls or dessert cups and place in refrigerator once it cools down.
8. Refrigerate for 3-4 hours or until set.
9. To prepare blueberry sauce, In a saucepan add sugar, cornflour, water, salt and cinnamon if using. 
10. Mix till sugar dissolves and it turns smooth. 
11. Add washed blueberries and mix over low heat.
12. Cook for about 3-5 minutes till the sauce thickens. Some blueberries will break. 
13. Switch off flame. Add vanilla extract and lemon zest if using. Add lemon juice and mix.
14. Let it cool completely and refrigerate in airtight container. It stays good for a week.
15. To serve, add blueberry sauce on top of the pannacotta. My husband likes it with some Roohafza and a glazed cherry in addition to any topping. You can top pannacotta with fruits or berries or fruit sauces or chocolate syrup or serve it just plain.
Enjoy Pannacotta with blueberry sauce. 
Notes :
Halal gelatin is not available in several countries due to which muslims do not prepare several yummy desserts that call for gelatin. The same is the case with vegetarians who do not consume gelatin.
You can now prepare those desserts by substituting with agar agar also known as china grass which is vegetarian. 
Agar agar is a traditional substitute for gelatin in many recipes and basically it substitutes at a ratio of an equal amount of agar agar for gelatin when substituting like for like (that is powdered for powdered, etc).
[1] One tablespoon of powdered agar agar can be used in place of one tablespoon of powdered gelatin.
[2]The granulated form of agar agar is twice as strong as the flaked form, while the powdered form is three times as strong.
[3]Follow the instructions for activating agar agar with great care. It does not set at the same temperatures as gelatin, hence people tend to assume it doesn't work. However, it does, provided it is handled correctly. For example, agar agar requires a rapid boil and not a mere simmer in order to activate when added to a recipe requiring heating.
[4]And, agar agar gels at room temperature when gelatin requires chilling.
[5]Soak agar agar first for 10 minutes in the liquid it is to be cooked in. This makes it easier to dissolve.