Set the gelatine leaves to soak in cold water.
Pour the milk, cream and the vanilla seeds and pod into a saucepan.
Bring to a simmer then take the pan off the heat.
Squeeze all of the water out of the gelatine leaves and add them to the milk pan and stir until thy have dissolved into the milk.
Pour between 4 ramekins, tea cups or other small bowls and let cool before popping in the fridge for a minimum of an hour to set firm.
To remove the panna cotta from the mould, submerge the ramekin in a bowl of warm water for 1-2 minutes. Dry the bottom then place a plate over the top and flip. Repeat until the pudding plops out onto the plate.
Pop all the ingredients into a small pan.
Using a potato masher or fork, crush around half of the blueberries.
Simmer very gently until they release their juices, and then become syrupy.
Let cool before topping each panna cotta with a generous spoonful.