Violet Panna Cotta with Blackberry Coulis

Prepare the panna cotta:

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.

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.

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.

Prepare the blackberry coulis:

Clean and pick over the berries. Remove and set aside the prettiest, most perfect berries, less than half of them.

Purée 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.

Chill until needed.