In small, heavy-bottomed saucepan, cook the blueberries and lemon juice over medium heat until berries have softened and broken down, about 6-8 minutes. Stir frequently and reduce heat slightly if necessary to prevent scorching. Remove from heat and let cool slightly. Using an immersion blender, purée mixture until smooth. Pass mixture through fine wire mesh sieve to strain and remove any solids and tiny seeds. Set aside.

Combine the whipping cream, milk, and sugar in a heavy-bottomed saucepan. Heat, over medium heat, stirring constantly, until mixture is steaming hot. Bring it almost to the boiling point but do not boil.

While the dairy and sugar mixture is heating, place 2 tablespoons of cold water in small prep bowl and sprinkle the gelatine on top. Let gelatine “bloom” for 4-5 minutes, until it is softened and moistened.

Remove heated mixture from stove and whisk in the softened gelatine until it is completely melted and dissolved. Whisk in the blueberry purée until well blended followed by the vanilla. Strain mixture through fine wire mesh sieve to remove any stray solids that may remain. Evenly distribute the mixture between four to six individual-sized ramekins, molds, or serving dishes of choice. Let stand at room temperature for about 30 minutes then cover each individual Panna Cotta tightly with plastic cling wrap and refrigerate for at least four (4) hours to set for serving dishes or six (6) hours for Panna Cotta that is to be unmolded and plated.

If unmolding the Panna Cotta, lightly oil the ramekins or molds and wipe out any excess oil with a paper towel. To unmold Panna Cotta, dip dish in bowl of hot water for 12-15 seconds, then run the tip of a thin, flat-bladed knife around the top edge of each Panna Cotta and invert the dish on to a plate, giving the plate and mold a slight shake, or jerk, to loosen the Panna Cotta. If it does not unmold, repeat the procedure of dipping the mold in hot water, but at 5 second intervals.

Serve the Panna Cotta cold. If desired, at time of serving, add a dollop of chilled Blueberry Sauce (recipe below) or top with fresh blueberries and a spoonful of whipped cream.