Add 1 tbsp. powdered gelatin (about 1 packet) to a small bowl with ¼ cup cold or warm (not hot) water. Stir and allow to dissolve and “bloom” for about a minute.
In a small sauce pan, add 2 cups heavy cream, 1 cup whole milk, 6 tbsp. sugar and 2 tsp. real vanilla extract. Simmer and stir over MEDIUM heat for 4-5 minutes.
Add dissolved gelatin, stir and remove from heat.
Carefully divide panna cotta liquid into 8 glasses. Cover with cellophane and refrigerate for at least 4 hours.
Add 12 oz. blackberries (about 2 standard packages) to a sauce pan with 2 tbsp. Cabernet and 1 tbsp. white granulated sugar.
Simmer over MEDIUM-HIGH heat for 20 minutes, stirring throughout, but making sure not to break up berries.
You’ll know the sauce is ready when it’s reduced to a nice, thick syrup on the bottom. Refrigerate until cold, about 45 minutes.
Once cold, add 1 tsp. fresh lemon juice and 1 more tbsp. Cabernet. Stir and spoon on top of panna cotta.