Wash and sort blueberries. Put them with fruit juice in a high container, puree very finely and pass through a sieve. Soak gelatine in cold water. Bring cream, 50 g sugar and vanilla pulp to the boil in a pot and let it simmer for 2-3 minutes. Pour the cream through a fine sieve into a bowl and let it cool down briefly. Dissolve squeezed out gelatine in the mixture, let cool down a little. Stir in about 150 ml blueberry puree.
Pour the mixture into hot-rinsed moulds or glasses and chill for at least 4 hours. Put the rest of the blueberry puree in a cool place as well. Caramelise 50 g sugar and 2-3 tbsp water in a coated pan until golden. In the meantime lightly grease aluminium foil. Add the hazelnuts to the caramel and cover. Place spoonfuls of hazelnuts in small heaps on the foil and let them cool down. Sprinkle the panna cotta with the rest of the blueberry puree and place a piece of hazelnut caramel on top of each
waiting time approx. 4 hours