When I lived in Juneau, Alaska, a friend and I spent one beautiful summer day sea kayaking out to a little island, to pick blueberries and salmon berries. We made a coconut cloud berry crisp, wild berry muscat granita, and this beautiful panna cotta, infused with the surpise of basil's perfume. I originally published the recipe in a food column I used to write for the Juneau Empire, called Local Flavor. If using store bought berries, I reccommend using either strawberries, or a combination of blueberries and raspberries. - Food-G

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