Meyer Lemon and Mascarpone Panna Cotta with Vanilla Blackberry Sauce

Panna Cotta

Ingredients:
zest of 2 meyer lemons
Juice of 2 1/2 meyer lemons
1 1/2 packets of Knorr gelatin (comes 4 to a pack)
300 ml of heavy cream + a little more as needed
3 oz mascarpone
1/2 cup sugar

Soften the gelatin in the lemon juice in a saucepan for about 5 minutes. Add in the cream and cook over very low heat until the gelatin is completely dissolved. Set aside to cool a little.

Mix together the lemon zest, mascarpone, and sugar. Add in some of the warm gelatin mixture and gradually stir it all into the mascarpone. Then add in the cream until it has a thinnish, pudding-like consistency. Whisk to make sure it is nice and smooth.

Pour it into 4 custard cups. Chill for at least 2 hours.

Blackberry sauce

6 oz fresh blackberries
juice of 1 meyer lemon
sprinkle of sugar
tablespoon of bonne maman blackberry preserve
zest of 1 meyer lemon
1/4 tsp vanilla extract

Place berries, lemon juice, and sugar over low heat and let it slowly come to a boil. This will take a long time and the fruit will break down and release their juices. Stir frequently with a wooden spoon. When it starts to look jammy add in a tbs or so of blackberry preserve, along with the zest of one lemon. Stir and add in the vanilla. Bring to a low boil and cook for about 5 minutes. Strain through a fine sieve and discard the seeds. Chill. (The sauce will thicken in the fridge.)