Demonstrated at the 2011 Melbourne Food and Wine Festival.
Place the washed blueberries, water and sugar in a saucepan. Pop on a lid and stew for 10 minutes, or until the blueberries have split and lost their shape. Strain everything through a sieve and into a measuring jug until you have 250ml of liquid – add water if necessary.
Cut the gelatine into a heatproof bowl, add a little of the blueberry mixture, and leave to soften. Place the softened bowl of gelatine over a pan of boiling water and allow to melt. Once melted, pour over the rest of the blueberry mixture and pour through a sieve back into the measuring jug.
If you want it to set quickly, pour thin layers onto a dinner plate and refrigerate until firm.