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1
Lightly oil six 3/4-cup ramekins or custard cups.
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2
Mix milk and cream in heavy medium saucepan.
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3
Scrape in seeds from vanilla bean; add bean.
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4
Bring to simmer.
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5
Remove from heat.
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6
Cover; let steep 30 minutes.
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7
Remove vanilla bean.
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8
Pour lemon juice into small bowl; sprinkle gelatin over.
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9
Let stand until gelatin softens, about 10 minutes.
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10
Stir sugar and gelatin mixture into milk mixture.
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11
Stir over low heat just until sugar and gelatin dissolve, about 2 minutes.
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12
Remove from heat.
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13
Whisk in creme fraiche and lemon peel.
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14
Divide among ramekins.
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15
Cover; chill until set, at least 6 hours or overnight.
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16
Puree 2/3 of blackberries and all reserved juices, brown sugar, and creme de cassis, if desired, in blender.
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17
Strain mixture into medium bowl, pressing on solids to extract as much liquid as possible.
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18
Discard solids in strainer.
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19
Stir remaining blackberries into sauce.
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20
(Can be made 1 day ahead.
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21
Cover and chill.)
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22
Run small knife around each panna cotta.
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23
Place bottoms of ramekins, 1 at a time, in bowl of hot water 45 seconds.
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24
Place plate atop ramekin.
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25
Hold plate and ramekin together; invert, shaking gently, to turn out panna cotta.
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26
Serve with sauce.
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27
*Available at some supermarkets.
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28
If unavailable, heat 1 cup whipping cream to lukewarm (85F).
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29
Remove from heat; mix in 2 tablespoons buttermilk.
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30
Cover; let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room.
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31
Chill until ready to use.
