Procedure for panna cotta:

To make the panna cotta, soak the gelatine sheets in cold water for 10-15 minutes. Cut the vanilla bean lengthwise and extract the seeds by scraping with the tip of a knife.

Put the liquid cream in a saucepan, pour the sugar, flavor with the vanilla seeds and also insert the pod; heat everything over low heat, without boiling; when the cream starts boiling, turn off the heat and extract the vanilla bean.

When the gelatin has softened, drain it without squeezing it too much, and dip it in the saucepan with the hot cream. Stir with a hand whisk until the gelatin has completely dissolved; there must be no lumps.

At this point take 4 molds and pour the mixture. Once the molds are filled, put the panna cotta in the refrigerator to harden for at least 5 hours. Once fired, before serving and to better mold the molds on serving dishes: serve your natural panna cotta or fruit coulis.

Procedure for blueberries syrup:

To prepare the fruit coulis, brown the blueberries (or other fruit you are using) in a non-stick pan over low heat for 2-3 minutes or until the fruit has released all the water.

Add the icing sugar, the filtered lemon juice and mix with a whisk until everything is well blended, then cook for another minute on low heat. Filter the mixture obtained with a strainer to remove any seeds: press well with the back of a spoon and collect the sauce inside a bowl.

The fruit coulis is ready!