This is one of the desserts that my daughter and I would “fight” to have the last bite…. and of course mommy always “loses” 🙂 I love the blackberry sauce, it’s refreshing and it helps to balance the richness of the panna cotta.  If you have left over sauce, you can use it as a spread on you toast, pancakes or waffles.

Makes about 4 servings

For the panna cotta

• 1+1/2 cups whipping cream
• 1/2 cup milk
• 1/3 cup granulated sugar
• zest of 1 lemon
• 2 tablespoons lemon juice
• 1 envelope or tablespoon unflavoured gelatin

For the blackberry sauce

• 12 ounces fresh blackberries
• 4 tablespoons granulated sugar
• 2 tablespoons water

1. Sprinkle gelatin over lemon juice and let sit for a few minutes (it will form a block of jelly, which is fine)
2. Heat together whipping cream, milk, sugar and lemon zest in a non-stick pot over medium heat until sugar all dissolved and just starting to bubble, turn heat down to low 
3. Add gelatin mixture
4. Stir until gelatin all dissolved
5. Strain through a fine mesh twice
6. Pour into lightly greased ramekins or desired containers
7. Let cool and refrigerate until set, at least 3 hours or overnight
8. Prepare blackberry sauce by heating up blackberries, sugar and water in a non-stick pot over medium heat
9. Turn heat down to low when liquid starts to bubble
10. Gently mash blackberries with a wooden spoon, cook until thickened
11. Strain seeds and skin out, let cool
12. When panna cotta is set, dip bottom of ramekins in hot water for about 10 seconds, then run a knife around ramekins, invert gently on plates (Alternatively, you can just serve them inside the ramekins)
13. Serve with blackberry sauce