Add milk to a small saucepan and sprinkle the gelatin evenly across the surface of the milk.

Let stand for 5 minutes to allow the gelatin to bloom.

Stir the milk and gelatin well and place the small saucepan over a low heat for 2 minutes to completely dissolve the gelatin.

In a 4-quart sauce pan, combine the cream and sugar and place over a medium-low heat.

Heat the cream and sugar for about 5 minutes until it begins to steam, stirring frequently.

Add the vanilla extract and salt and stir.

Mix the milk and gelatin into the cream and let it cook for 1 minute.

Transfer the cream mixture to a 4-cup measuring cup and pour it equally into six ramekins.

Cover each ramekin with plastic wrap and place ramekins in the refrigerator to set for at least 4 hours, preferably overnight.

In a small sauce pan, combine the blueberries, sugar, water, and lemon juice.

Place the pan over medium heat and simmer for 10-15 minutes.

Remove from the heat and allow to cool to room temperature.

Either serve the panna cotta in the ramekin or slide a knife blade around the inside of the ramekin and turn the molded panna cotta out onto a small plate.

Top the panna cotta with the blueberry compote.