Ingredients
2 cups heavy whipping cream2 cups half-and-half cream3/4 cup sugar2 envelopes unflavored gelatin2 teaspoons grated lemon zest1-1/2 teaspoons vanilla extractSAUCE:2 cups fresh blackberries or frozen blackberries1 cup sugar1 cup blackberry wine or ruby port wine1/4 cup minced fresh basil2 tablespoons cold butterAdditional blackberries and fresh basil, optional
Preparation
In a small saucepan, combine the heavy cream, half-and-half cream and sugar. Sprinkle with gelatin; let stand for 1 minute. Heat over low heat, stirring until sugar and gelatin are completely dissolved. Remove from the heat; stir in lemon zest and vanilla.
Pour into six 6-oz. ramekins or custard cups coated with cooking spray. Cover and refrigerate for at least 4 hours or until set.
For sauce, in a small saucepan, combine the blackberries, sugar and wine. Bring to a boil; cook until mixture is thickened and reduced to about 1-1/4 cups. Remove from the heat; stir in basil and butter. Cool to room temperature.
Unmold panna cotta onto dessert plates; serve with sauce. Garnish with additional blackberries and basil if desired.
