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1. Lightly coat eight 6-ounce custard cups with nonstick spray; set aside. Place 1/2 cup of the half-and-half in a 2-cup glass measure. Sprinkle in gelatin. Let stand 5 minutes. Microwave, uncovered, on 50 percent power (medium) for 1 to 2 minutes or until gelatin is dissolved, stirring every 30 seconds; set aside.
2. In a large mixing bowl combine the yogurt, lemon curd, and mascarpone cheese. Beat with an electric mixer on medium speed until smooth. Beat in remaining half and half on low speed. Slowly pour in the warm gelatin mixture, beating on low speed until well combined. Divide mixture evenly among prepared cups. Cover and chill at least 4 hours or up to 24 hours.
3. To serve, remove panna cotta by running a thin metal spatula around inside edges of custard cups. Dip bottoms of cups briefly in warm water to loosen. Invert each cup onto a dessert plate. Top each with Berry Sauce. If desired, sprinkle with freshly ground black pepper and top with fresh mint. Makes 8 servings.
1. In a saucepan combine each Marsala or red grape juice, water, and sugar; peppercorns, rosemary, and balsamic vinegar. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Strain through a fine sieve. Discard peppercorns and rosemary. Return mixture to saucepan. Stir cornstarch into water. Add to saucepan. Cook and stir over medium heat until slightly thickened and bubbly; cook and stir 2 minutes more. Remove from heat. Stir in lemon juice and balsamic vinegar and blueberries. Cover and chill sauce until serving time.