Special equipment: six 4-ounce ramekins
For the lemon panna cotta: Lightly oil six 4-ounce ramekins with vegetable oil (you want to use a neutral tasting oil so it doesn't affect the flavor of the panna cotta).
Add the milk, 3/4 cup cream, vanilla seeds and pod and lemon zest to a saucepan and whisk together. Bring to a simmer.
Meanwhile, in a small bowl or cup, whisk together the remaining 1/4 cup heavy cream with the gelatin and allow it to bloom. The texture will be similar to a firm gel.
When the cream mixture comes to a simmer, remove from the heat and add the bloomed gelatin and sugar. Whisk until the gelatin is completely melted and all the ingredients are fully combined.
Strain the cream mixture through a fine-mesh strainer into a large measuring cup. Discard the lemon zest, reserve the pod for another use and pour the mixture into six 4-ounce ramekins. Let rest on the counter for about 30 minutes to cool down, then refrigerate for 4 to 6 hours.
For the red wine blackberry sauce: Puree the blackberries, sugar and wine together in a food processor until smooth. Strain the pureed berries through a fine-mesh strainer into a bowl using a rubber spatula to help it along.
Serve the lemon panna cotta with the red wine berry sauce.
Recipe courtesy of Gabriele Corcos and Debi Mazar