Prepare the blueberry coulis: put the blueberries in the bowl of a blender with the sugar
Blend at medium speed for 2 minutes
Strain through a sieve to remove the seeds and keep in a cool place
Prepare the pannacotta: soften the gelatin leaves in a bowl of freshwater
Pour the cream into a saucepan, add the sugar and vanilla sugar
Bring to a boil, stirring constantly with a wooden spoon
Remove the cream from the heat, add the white chocolate
Mix well to melt it completely
Add the well-drained gelatin and dissolve it by mixing with a spatula
Arrange the pannacotta in glasses and let cool in the refrigerator for 2 hours
Just before serving, take out the glasses and pour the blueberry coulis over the pannacotta
