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.