Panna cotta with blueberry jelly

1. Soak the gelatin in 2 separate bowls (1 x 5 leaves, 1 x 3 leaves) according to the packet instructions.
2. Place the milk, cream, 4 tablespoons of sugar and vanilla pulp in the blender jug and heat for 7 minutes/80 °C/speed setting 2 to bring to a boil. Squeeze 5 leaves of soaked gelatin out well, place in the blender jug and process for 30 seconds/speed setting 3 to dissolve. Transfer to individual ramekin dishes and leave to cool down to room temperature before placing in the refrigerator for 3 hours to set.
3. As soon as the panna cotta has set, make the blueberry jelly by placing the blueberries, orange juice and 4 tablespoons of sugar in the clean blender jug and heat for 8 minutes/80 °C/speed setting 2 to bring to a boil, then purée for 15 seconds/speed setting 5. Squeeze out the rest of the gelatine thoroughly, add to the blender jug and process for 30 seconds/speed setting 3 to dissolve. Pour the jelly over the panna cotta. Leave to cool once more to room temperature, then chill in the refrigerator for 1 hour until set. Tip the panna cotta portions onto little plates and decorate with fresh blueberries.

TIP:

To turn out the puddings, place the container briefly in hot water and gently prise away the edge of the panna cotta with a knife.