• In a small bowl, sprinkle the powdered gelatin over 3 tbsp cold water and let it bloom for 5–10 minutes. (If using gelatin sheets, soak them in cold water until soft, then squeeze out excess water.)
  2 tsp powdered gelatin, 3 tbsp cold water
• In a saucepan, combine the heavy cream, sugar, and a pinch of salt.
  2 cups 500ml heavy cream, ¼ cup 50g sugar, A pinch of salt
• Heat gently over medium-low heat, stirring, until the sugar dissolves and the mixture reaches 80–85 °C (176–185 °F). Do not boil.
• Remove from heat. Add the bloomed gelatin and stir until completely dissolved.
• Stir in the vanilla extract.
  1 tsp vanilla extract
• Pour the mixture into serving glasses or molds.
• Let cool at room temperature, then refrigerate for at least 4 hours or until fully set.

Blueberry Sauce

• Add the blueberries, water, sugar, and lemon juice to a saucepan.
  1 cup fresh or frozen blueberries, 1-2 tbsp water, 3 tbsp sugar, 1 tbsp lemon juice
• Cook over medium heat until the blueberries soften and release their juices, about 5–7 minutes.
• For a thicker sauce, mix 1 tsp cornstarch with 1 tbsp water, then stir it into the sauce. (See notes)
  1 tsp cornstarch + 1 tbsp water
• Simmer for 1–2 minutes until slightly thickened.
• Remove from heat and let cool completely.

To Serve

• Spoon the cooled blueberry sauce over the set panna cotta just before serving.
• Garnish with fresh berries or mint if desired.