Vanilla panna cotta with blueberries

This panna cotta starts by warming the cream slowly. Pour the cream and milk into a heavy pot, add the sugar and the seeds scraped from the vanilla pod along with the empty pod. Heat gently and stir patiently until the sugar fully dissolves. Never let the mixture boil, it just needs to start steaming.

Take the pot off the heat, remove the vanilla pod and stir in the soaked and squeezed sheet gelatine. Keep stirring until it dissolves completely and the mixture stays smooth. Pour the warm cream into the prepared glasses and chill them in the fridge for at least 4 hours to set firmly.

Put the blueberries in a small pot with the sugar and a spoonful of water. Bring to a gentle simmer and cook for a few minutes until the fruit releases its juice and the sauce thickens slightly. Leave some berries whole for a nicer texture and pieces of fruit.

Pour the cooled blueberry sauce over the set cream and decorate with a handful of whole berries. Serve well chilled as a light dessert, ideally straight from the fridge.