Panna cotta means cooked cream in Italian. The lime brings a zesty note to the cream. You can also add some grated lime zest, but you will lose the soft, velvety texture of this lovely dessert.
Soak 3 sheets of gelatine in cold water for least 5 minutes. Squeeze the limes.
Pour the cream into a saucepan and add 75 grams of sugar, the vanilla extract and lime juice and bring to the boil.
Add the squeezed gelatine and stir until it has dissolved. Allow to cool slightly and divide the cream over 4 glasses. Leave the cream in the fridge for 2 hours to stiffen.
Meanwhile, make the blackberry jelly. Soak the other 2 sheets of gelatine in cold water for least 5 minutes. Put the blackberries in a saucepan but reserve 4 as a garnish. Add 2 tablespoons of water and the rest of the sugar and bring to the boil.
Simmer for 5 minutes or until the blackberries are soft. Purée them with the hand blender. Pour the blackberry purée through a sieve back into the pan. Add the squeezed gelatine and stir until it has dissolved. Leave to cool to room temperature or until the jelly just starts to firm up. Divide over the glasses of panna cotta.
Leave the mixture in the fridge for at least 1 hour to stiffen. Garnish just before serving with the remaining blackberries and mint.
Tip: Replace the blackberries with blueberries, raspberries or strawberries.
