Lemon Panna Cotta

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Directions

Panna cotta:
Place 6 martini or wine glasses on a tray; set aside.
In a heavy saucepan combine milk, cream and vanilla extract. Using a small sharp knife, remove the peel from the lemon in long strips; add peel to cream mixture. Bring to a simmer. Remove from heat; let stand for 30 minutes. Strain to remove lemon peel; return strained mixture to saucepan.
Pour lemon juice into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir gelatin mixture into milk mixture. Stir in sugar. Cook and stir over low heat just until sugar and gelatin dissolve, about 2 minutes. Remove from heat. Whisk in crème fraîche. Divide among glasses. Cover; chill until set, at least 6 hours or overnight.

Sauce:
In a food processor or blender, puree the berries and juices, brown sugar, and crème de cassis. Pour mixture though a mesh sieve set over a medium bowl, pressing to extract as much liquid as possible. Discard solids in sieve.
Assembly: Just before serving, spoon a little Berry Sauce over each Panna Cotta. Garnish with a handful of fresh berries and a mint sprig.