1 cup cream
3/4 cup buttermilk
1/2 teaspoon vanilla essence
Bloom the gelatin with ice water
Place sugar, vanilla essence and 2/3 cup cold water in a saucepan over medium heat. Cook, stirring until sugar dissolves (don’t boil). Bring to the boil. Reduce heat to low. Simmer until slightly thickened.
Add blueberries. Simmer until berries start to collapse. Remove from heat. Cool for 10 minutes.
Lightly grease four 1/2 cup-capacity moulds. Strain 1/3 cup blueberry syrup into a jug. Stir in 0.5g gelatin. OR up to 4g gelatin if jelly form is expected.
Whisk until gelatine dissolves. Pour syrup between prepared moulds. Cover with plastic wrap. Refrigerate for 1 hour or until set.
Pour remaining syrup into a bowl. Cover and refrigerate until ready to serve.
Place cream, buttermilk and sugar in a saucepan over medium-low heat. Cook, stirring, for 6 to 8 minutes or until almost simmering (don’t boil). Pour into a heatproof bowl. Mix in the remaining gelatin. Set aside for 15 minutes to cool.
Pour buttermilk mixture into each mould. Cover with plastic wrap. Refrigerate for 4 hours or until set.
Carefully run a round-bladed knife around edge of each panna cotta. Turn moulds out onto plates. Spoon over reserved syrup. Serve.