Lightly spray your ramekins or container with non stick vegetable spray. Gently dab excess spray from the containers and set aside.

Add the gelatin to the milk in a saucepan and let sit at room temperature for 5-10 minutes.

Start whisking the milk and gelatin over low heat until the gelatin dissolves. This takes just a few minutes. Add the sugar and salt and continue whisking until all solids are dissolved keeping the liquid at low heat. This takes about 3 more minutes.

Whisk in the cream and vanilla and remove from the heat. Pour into your prepared ramekins and move them to the refrigerator for two hours. After two hours, cover each ramekin with plastic wrap and leave refrigerated for at least 1 more hour or up to 3 days before serving.

Add the blueberries, water, sugar, salt and vanilla to a saucepan. Bring to a boil over medium heat, stirring to dissolve the sugar and salt. Once it reaches a boil, turn the heat to low to maintain a simmer without the mixture boiling over. Let the compote simmer for 20-30 minutes or until the blueberries have broken down the way you want.

When ready to serve, remove the ramekins from the refrigerator and prepare serving plates by wiping them with a damp paper towel. Take a knife and release the edge of the panna cotta from the ramekin all the way around without going deeper than ⅛ of an inch. The panna cotta will release once the edge is set free from the bowl. Gently turn over onto the plate and carefully slide the panna cotta to the portion of the plate you desire. Pour some warmed compote over the panna cotta, garnish with a small mint leaf and serve.