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Taken from elainebakerspastryplayground.com
"It's the Vanilla Bean Panna Cotta with Blackberry Hazelnut Linzer Cookies, Creme de Violette Glaze and Fresh Berries. I'm excited about this dessert because I've incorporated two of the new ingredients I've been playing with - Valrhona Absolu Cristal neutral glaze and Creme de Violette liqueur. The panna cotta is made with half and half, milk, sugar, vanilla bean, vanilla and just enough gelatin to set it. It's unmolded onto a glaze of the Absolu Cristal combined with blackberry vanilla sauce and Creme de Violette. Fresh blackberries and raspberries (and perhaps loganberries and tayberries from the farmer's market) are tossed in the blackberry sauce and set on the plate together with a couple of the linzer cookies. The dessert is full of vanilla, blackberry and hazelnut flavors, and when you eat the panna cotta you get a lovely violet essence from the glaze underneath it."