Bloom the gelatin:
In a small bowl, sprinkle the gelatin over 3 tbsp cold water and let it sit for 5 minutes to bloom.

Make the cream base:
In a saucepan, heat the cream, milk, and sugar over medium heat. Stir until the sugar dissolves and the mixture is hot but not boiling. Remove from heat and stir in the vanilla.

Add the gelatin:
Stir the bloomed gelatin into the warm cream mixture until completely dissolved.

Pour and chill:
Pour the mixture into serving glasses or ramekins. Let them cool slightly at room temperature, then refrigerate for at least 4 hours or until set.

Prepare the blueberry topping:
In a small saucepan, combine blueberries, sugar, and lemon juice. Simmer over medium heat for 5–7 minutes until the berries burst and the sauce thickens slightly. For a thicker sauce, stir in a slurry of cornstarch and water (optional).

Cool and serve:
Let the compote cool completely, then spoon it over the chilled panna cotta just before serving. Garnish with fresh mint if desired.

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