Preparation:

To make the panna cotta:

Soak the gelatine leaves in cold water (approx. 5 minutes). If using agar-agar, follow the instructions on the packet.

Pour the cream into a saucepan.

Slice the vanilla pod lengthways, scrape out the pulp and add both (pod and pulp) to the cream. Alternatively add the vanilla extract.

Add the sugar.

Heat the mixture over a medium heat, but do not let it boil. Stir constantly until the sugar has completely dissolved.
Squeeze the gelatine leaves and add them to the hot cream. Stir well until the gelatine dissolves. If using agar-agar, bring the mixture to a boil and simmer for 2 minutes.
Remove the vanilla pod.

Fold the blueberries into the mixture.

Pour the mixture into ramekins or glasses and leave to set in the fridge for at least 4 hours.

Make the blueberry sauce:

Place the blueberries, sugar and lemon juice in a small saucepan.
Simmer over medium heat until the blueberries are soft and the sauce thickens (about 10 minutes).
Let the sauce cool.

To serve:

Remove the panna cotta from the fridge. If made in ramekins, carefully loosen the edges with a knife and invert the panna cotta onto plates.
Pour the blueberry sauce over the top and garnish with fresh blueberries and mint leaves if desired.

Tips:

For a lighter version, half of the cream can be replaced with milk.
The panna cotta can also be refined with other berries or fruit purees.
Enjoy your meal!