Blueberry Panna Cotta with Chia Seed Pudding

Method

1. Pour 1/4 cup of the cream into a small bowl. Carefully sprinkle the gelatin over the entire surface of the cream, then whisk to blend. Let stand for 10 minutes to hydrate the gelatin.
2. Meanwhile, in a medium saucepan, combine the blueberries and granulated sugar with a pinch of salt. Cook over low heat, stirring occasionally and lightly smashing some of the berries at the beginning to release their juices, until the blueberries are wrinkly and have created a deeply colored sauce, about 20 minutes. Turn off the heat. Stir in the remaining 1 3/4 cups of cream and turn the heat to medium-low; bring just to a simmer, stirring constantly to avoid scorching. Turn off the heat and add the gelatin mixture. Stir until the gelatin is completely dissolved.
3. Divide the mixture among six 8-ounce dessert bowls (preferably clear glass) or glasses. Cover and refrigerate until firm, at least 8 hours or overnight.
4. In a medium saucepan, combine the 2 cups blueberries, the sugar, and 1/4 cup water. Cook over low heat, stirring occasionally, until the blueberries burst and come to a boil, about 15 minutes. Stir in a pinch of salt; remove from heat. Stir in the chia seeds and lemon juice.
5. Pour the chia seed pudding into a medium bowl. Cover and refrigerate, stirring occasionally during the first 30 minutes to evenly distribute the chia seeds, until the pudding is thickened, 2 hours or overnight.
6. Serve each panna cotta topped with a generous dollop of blueberry chia pudding and garnish with more blueberries. Squeeze lemon wedges over and enjoy!