Violet & Blackberry Panna Cotta

By Haley P. Hines • Photography by Brian W. McDonald

1 1/2 cups heavy whipping cream
1 1/2 cups milk
1 package unflavored gelatin
1/2 cup sugar
1/4 teaspoon vanilla extract
1/4 teaspoon violet essence
1/2 jar seedless blackberry jam
Fresh blackberries, to garnish
Mint leaves, to garnish

Combine cream and milk. Place 1 cup of cream mixture in a small, heavy-bottomed saucepan. Sprinkle with gelatin. Allow to sit for 5 minutes. Cook on medium low for 2 minutes, stirring gently and constantly, until gelatin dissolves completely. Add remainder of cream mixture and sugar, continuing to heat just until sugar dissolves. Add vanilla and violet essence. Carefully pour mixture into glasses and chill for several hours, or until firm. Top each panna cotta with 2 tablespoons jam. Garnish with a blackberry and a sprig of mint.