Blackberry-Basil Panna Cotta

Directions

• In a small saucepan, combine the heavy cream, half-and-half cream and sugar. Sprinkle with gelatin; let stand for 1 minute. Heat over low heat, stirring until sugar and gelatin are completely dissolved. Remove from the heat; stir in lemon zest and vanilla.
• Pour into six 6-oz. ramekins or custard cups coated with cooking spray. Cover and refrigerate for at least 4 hours or until set.
• For sauce, in a small saucepan, combine the blackberries, sugar and wine. Bring to a boil; cook until mixture is thickened and reduced to about 1-1/4 cups. Remove from the heat; stir in basil and butter. Cool to room temperature.
• Unmold panna cotta onto dessert plates; serve with sauce. Garnish with additional blackberries and basil if desired.