Blackberry Panna Cotta

For the blackberry panna cotta, soak the gelatine in cold water. Bring the whipped cream to the boil with the milk, a pinch of salt and the sliced vanilla pod. Squeeze out the gelatine and add it together with the sugar and dissolve. Add the pureed blackberries to one third of the mixture. Strain the mixture and refrigerate while stirring several times.

Just before gelling, pour the masses alternately into small molds or glasses. Sprinkle with a little sugar (this prevents the formation of unwanted membranes), cover with cling film and refrigerate for about 2 hours. Then garnish the blackberry panna cotta with mint leaves.

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