Strawberry Panna Cotta with Balsamic Compote

For the Panna Cotta:

• 1¼ teaspoons powdered gelatin
• 2 cups homemade vanilla almond milk
• 2 tablespoons BLiS Grade B Maple Syrup
• ¼ teaspoon freshly ground nutmeg
• ¼ teaspoon sea salt

For the strawberry balsamic sauce (makes 1⅓ cups):

• ¼ cup BLiS #9 Sherry Vinegar (Original recipe uses balsamic vinegar)
• 2 cups hulled strawberries, thinly sliced
• 2 tablespoons honey
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• ¼ teaspoon salt