Vanilla Creams with Lime-Sugar Blackberries

• 2 pints half and half
• 1/2 cup sugar
• Pinch of salt
• 3 envelopes plain gelatin
• 1 1/2 teaspoons pure vanilla paste or vanilla extract
• Four 1/2-pints ripe blackberries
• A double batch of Lime Sugar

1. STEP 1: Bring the half-and-half, sugar, and salt just to a boil in a large saucepan over medium-high heat; remove the pan from the heat.
2. Sprinkle 1 envelope of gelatin over the mixture and whisk until the gelatin is dissolved.
3. Repeat with the remaining 2 envelopes.
4. STEP 2: Pour the mixture through a fine strainer set over a large glass measure or a bowl.
5. Whisk in the vanilla.
6. Divide the mixture evenly among eight 6-ounce custard cups.
7. Refrigerate, tightly covered, until set and thoroughly chilled, at least 2 hours, or for up to 2 days.
8. STEP 3: Toss together the blackberries and lime sugar in a medium bowl.
9. Let stand for about 15 minutes, until the sugar is dissolved, or for up to 2 hours.
10. STEP 4: To serve, gently run a table knife around the inside of each custard cup, dip the bottom of the cup in hot water for about 5 seconds, and invert the cream onto a serving plate.
11. Spoon the blackberries and their syrup around the creams and serve.

pints, sugar, salt, gelatin, vanilla paste, blackberries, batch of lime sugar

Taken from www.cookstr.com/recipes/vanilla-creams-with-lime-sugar-blackberries (may not work)