Violet Panna Cotta With Blackberry Coulis

• 3 cups Cream Or Half Cream/half Whole Milk
• 2 teaspoons Unflavored Gelatin
• 1/2 cups Minus 1 Tsp Granulated Sugar
• 1 teaspoon Violet Sugar
• 1/2 teaspoons Vanilla Extract
• 9 ounces, weight Fresh Blackberries
• 2 teaspoons Granulated Sugar (for Coulis)

1. Prepare the panna cotta:
2. In a medium, heavy-bottomed saucepan, place 1 cup (250 ml) of the cream mixture and sprinkle the gelatin on top. Allow to sit for 5 minutes. Turn on heat to low and allow to gently heat and cook for a couple of minutes until the gelatin dissolves completely.
3. Stir the teaspoon of violet sugar into the white sugar (from which you have removed 1 teaspoon). Add the remaining cream mixture and the sugar blend to gelatin mixture and continue to heat gently, just until sugar dissolves; add vanilla. This should take a few minutes. Allow to heat thoroughly.
4. Carefully pour the mixture into glasses or small bowls and chill for at least 6 hours, preferably overnight. Serve chilled with Blackberry Coulis spooned over the top.
5. Prepare the blackberry coulis:
6. Clean and pick over the berries. Remove and set aside the prettiest, most perfect berries, less than half of them.
7. Puree the remaining blackberries then push them through a sieve to remove the solids, leaving you only the pure liquid. To the liquid, add the 2 teaspoons sugar and stir until dissolved.
8. Chill until needed.

cream, unflavored gelatin, sugar, sugar, vanilla, blackberries, sugar

Taken from tastykitchen.com/recipes/desserts/violet-panna-cotta-with-blackberry-coulis/ (may not work)