Panna Cotta with Blackberry Sauce

I can only describe Panna Cotta as the richest Jell-O you'll ever have...and you'll be dying for more! This is a simple summer dessert that could easily be paired with whatever fruit is in season for a year-round delight. You could even layer it in a trifle dish with fruit and poundcake. Yum-o!

1 packet unflavored gelatin

3 T water

3 c heavy cream

1 c milk (whole or 2%)

1 c sugar

2 t vanilla extract

9 oz blackberries (more if you've got 'em)

1/4 c water

3 T sugar

1 T lime juice

mint sprigs for garnish (optional)

For the Panna Cotta

1. Line a 9x12 pan with parchment and set aside.
2. In a medium saucepan, combine heavy cream, milk, sugar, & vanilla extract.
3. Bring mixture to a simmer, stirring frequently & making sure it doesn't boil.
4. While mixture heats, add gelatin to water & set aside.
5. Once cream mixture simmers, remove from heat & add gelatin.
6. Stir well & let cool 20 minutes.
7. Pour into 9x12 pan & refrigerate at least 6 hours. (I let mine set for 2 days & it was still delish.)

For the Blackberry Sauce

1. Combine 6 oz blackberries, water, sugar, & lime juice in blender or food processor.
2. Puree well until sugar is well incorporated.
3. Press sauce through a mesh colander to remove seeds.
4. Refrigerate, covered, until needed.

To Serve

1. Cut panna cotta with a large biscuit cutter. (Or scoop it out with a spoon if you're not picky about appearances.)
2. Spoon sauce over plated panna cotta.
3. Top with some of the leftover berries & a sprig of mint.