Minted Berry Panna Cotta Parfait

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Sponge cake (see recipe), cut into rounds, or purchased angel food cake


2 pints boysenberries or blackberries

2 tablespoons shredded fresh mint leaves

2 tablespoons sugar

1 tablespoon lemon juice

Panna Cotta

1 tablespoon (1 envelope) unflavored gelatin

1/2 cup warm water

1 1/2 cups whipping cream

1 cup sugar

16 ounces sour cream

4 ounces mascarpone

2 teaspoons vanilla

Pinch of salt

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