Panna Cotta

1. In a medium saucepan, combine the cream, sugar, vanilla bean (include both the seeds and pod and bring to a simmer over moderate heat. Remove from the heat and let sit covered for 15 minutes.

2. Meanwhile, in a small bowl, sprinkle the gelatin over the water, mix and let stand for about 5 minutes.

3. Uncover the cream mixture and bring again to a simmer. Remove from heat, add the bilberry powder and then the gelatin, and stir until dissolved. Remove the vanilla bean. I usually pour it  through a strainer, this will also help getting any lumps out.

4. Pour the Panna Cotta mixture into eight 4-ounce ramekins and let cool in room temperature. To prevent skin from forming, cover with plastic wrap such that the plastic touches the surface of the cream, and refrigerate until the Panna Cotta is set but still jiggly. No less than 3 hours.

Blueberry Reduction

1. Melt the sugar in a pot on low heat, stirring only occasionally. Be careful so it doesn't burn.

2. Add the frozen blueberried and keep stirring. The cold blueberried will temporarily make the sugar harden, but keep stirring until it all comes together in a smooth sauce. Add the corn startch. Let cook for a few minutes until it thickens up and then let cool down. 

3. You want to pour the syrup through a sieve, eliminating all the remnants of blueberries, so it becomes a clear red juice.

4. Pour a thin layer over each Panna Cotta.