Blackberry Buttermilk Panna Cotta

Add cold water to a small bowl and sprinkle the gelatin over it. Stir to combine and let sit, the mixture will become rubbery.
While the gelatin sits, pour the heavy cream and sugar into a large saucepan, whisk together and cook over medium heat, stirring occasionally. Add in the lemon peels. As small bubbles begin to form here and there, remove from heat and add the salt, vanilla, and bloomed gelatin to the pan, stirring until gelatin has dissolved. Whisk in the buttermilk and lemon juice.
Strain through a sieve to remove the peel and any lumps. Pour into 8 small serving dishes or ramekins and allow to cool to room temperature. Once the mixture has cooled, cover with plastic wrap and chill in the fridge for at least 6 hours, preferrably overnight.

Add 6 ounce of blackberries, sugar, and lemon juice to a small saucepan and cook over medium heat for about 5 minutes, bringing to a low boil. Use a wooden spoon to help break down the berries into a seedy pulp.
Stir in the remaining berries and allow the mixture to cool to room temperature before spooning over the chilled panna cottas. Panna cottas can be served immediately or placed back in the fridge until ready to serve.