Lemon Panna Cotta with Blackberry Sauce

Sprinkle gelatin over ¼ cup water and let soften for 5 minutes. Place the heavy cream, sugar, vanilla, and lemon zest in a large saucepan over medium-low heat. Gently whisk until it just starts to boil. Remove from heat and add gelatin. Let cool completely.

Remove vanilla bean and pour cooled panna cotta into eight 4 ounce ramekins or other small molds. Refrigerate for several hours, until firm.

For the sauce, puree all but 24 of the blackberries and all reserved juices, brown sugar and creme de cassis in blender. Strain the mixture, pressing on solids to extract as much liquid as possible. (Can be made a day ahead. Cover and chill.)

To unmold, run a small knife around each panna cotta. Place ramekins briefly in hot water. Place plate atop ramekin and holding plate and ramekin together, invert, and shake gently. Pour sauce around panna cotta. Garnish each with 3 blackberries and a sprig of mint.