Blueberry Panna Cotta

Bloom the gelatin (10 g) in water and let it swell. Heat in the microwave or over a water bath until fully dissolved (do not boil).

Bring the heavy cream to room temperature, stir in the sweetener, vanilla, and dissolved gelatin (10 g), and mix well.

Prop your dessert glasses at an angle (I used sauceboats), and pour in the cream mixture evenly to fill about half of each glass. I ended up with two 400 ml glasses.

Chill in the refrigerator for 1 hour until completely set.

Bloom the remaining gelatin (5 g) in water and let it swell. Heat in the microwave or over a water bath until fully dissolved (do not boil).

Combine room-temperature water, sweetener, lemon juice, and the dissolved gelatin (5 g), then mix.

Add blueberries into the glasses over the set panna cotta layer, and pour the clear jelly mixture on top, matching the level of the cream layer.