1. Cook the Blackberries

In a small saucepan, combine blackberries, sugar, and lemon juice. Cook over medium heat for 6–8 minutes, stirring occasionally, until the berries break down and the mixture thickens slightly.

2. Strain the Puree

Pour the mixture through a fine mesh sieve into a bowl to remove seeds. Press with a spoon to extract as much juice and pulp as possible. Discard the solids and let the puree cool slightly.

3. Bloom the Gelatin

In a small bowl, sprinkle the gelatin over cold water and let sit for 5 minutes to bloom. Once softened, gently heat (in the microwave or over a warm water bath) until fully dissolved—do not boil.

4. Combine Puree and Gelatin

Stir the dissolved gelatin into the warm blackberry puree and mix until fully incorporated. Allow to cool to room temperature.

5. Whip the Cream

In a chilled bowl, beat the heavy cream and vanilla until soft peaks form. Reserve a small amount if you’d like to pipe or dollop on top later.

6. Fold and Chill

Gently fold the cooled blackberry mixture into the whipped cream until fully combined and smooth. Spoon into serving glasses or ramekins. Chill for at least 2–3 hours until set.

7. Garnish and Serve

Before serving, top with fresh blackberries, a sprig of mint, or a sprinkle of crushed graham crackers for texture. Serve cold.