Blueberry panna cotta

Blueberries are still in season, so get some while you can! Or buy frozen ones - that's a cheat that works.

Blueberry panna cotta
serves 2 generously

150 ml blueberries (plus a few for decorating)
2 tbsp sugar (ideally homemade vanilla sugar)
200 ml cream (full-fat)
1 gelatin sheet

Mix the blueberries and sugar. Pass through a sieve if you want a really smooth pannacotta, or.. don't, if you don't mind little bits.

Soften the gelatin in cold water for five minutes. Heat the cream until almost boiling,then stir in the blueberry/sugar mixture, and the gelatin sheet. Stir until smooth. Pour into glasses or cups, and then leave to set in the fridge for at least four hours. Decorate with a few extra berries before serving.