Panna Cotta | Blue Jean Chef - Meredith Laurence

Ingredients

• 2 tablespoons water
• 2 teaspoons unflavored gelatin
• 1½ cups heavy cream
• 1 cup milk
• ¼ cup sugar
• 1 vanilla bean
• 1 teaspoon pure vanilla extract
• 1 tablespoon dark rum (optional)
• ⅓ cup sugar
• ½ cup blackberry brandy
• juice from ½ lemon
• 3½ cups blackberries (divided)
• 4 (6- or 8-ouncramekins or molds
• fresh mint leaves for garnish