Panna cotta with blueberries

Preparation:

1. Soak the gelatine in cold water. Cut the vanilla pod open lengthwise with a small knife and scrape out the pulp. Bring the cream with the vanilla pulp and 40 g sugar to the boil in a saucepan. Remove from the stove.
2. Squeeze the gelatine out well with your hands and stir into the cream with a whisk until it has dissolved. Pour the cream mixture into four moulds or jars, cover with cling film and leave to cool at room temperature. Then chill it in the fridge for at least 2 hours.
3. Set aside 50 g blueberries for decoration. Boil the remaining 200 g in 50 ml water with 20 g sugar in a saucepan until they open up. Purée finely with an immersion blender and strain the sauce through a fine sieve.
4. Stir the cornflour with the lime juice until smooth. Mix the blueberry sauce with the starch mixture in a pot and heat until the sauce thickens. Allow to cool.
5. Place the panna cotta moulds briefly in a bowl of hot water and then tip the panna cotta out onto a plate. Garnish with the blueberry sauce, the remaining blueberries, and lemon balm.