1 x 425g can blueberry in syrup, 1/3 cup syrup reserve
1 tbls gelatine powder (for blueberry)
300 ml thickened cream
1/2 tspn vanilla essence
1 tbls fruit sugar or caster sugar
1 tbls gelatine powder (for the cream mixture)
1. Lightly grease 8x150ml cup capacity moulds. Place blueberries and the reserved syrup in a food processor and puree until smooth. Place 1/3 cup hot water into a small bowl. Sprinkle over gelatine. Whisk with a fork until dissolved. Cool slightly then process with blueberry puree. Strain through a fine sieve into a jug. Divide evenly between moulds. Place in the refrigerator for 1 hour or until set.
2. Place the thickened cream and sugar in a medium saucepan over medium heat and cook, stirring, for 2-3 minutes or until heated through (do not boil). Remove from heat. Cool until just warm. Dissolve gelatine in water (as directed above). Stir through cream mixture. Whisk until combined. Strain through a fine sieve into a jug. Pour mixture over blueberry jelly. Cover with plastic wrap. Refrigerate for 1-2 hours or until set.
3. Dip moulds into hot water for a few seconds and turn panna cotta onto serving plates. Garnish with your favourite fruit.