Sprinkle the gelatine over ¼ cup of the juice and allow to stand for 5 minutes. In a saucepan, combine the remaining juice, sugar and vanilla paste and heat gently. Allow the sugar to dissolve. Heat the gelatine in the microwave for 5 seconds or until melted and stir into the juice mixture. Place a layer of blueberries in the base of the mould and pour the jelly mixture over. Refrigerate overnight or until set. Serve chilled with blueberry coulis.
To make the blueberry coulis, place the sugar, water and mint leaves in a saucepan over a low heat. Dissolve the sugar and then allow to come to a boil without stirring. Allow to reduce and add the blueberries and bruise with a wooden spoon or potato masher. Pass the mixture through a sieve and allow to cool before using.
Tip: Use any berries and juice that you wish. And add champagne for an extra special dessert. The coulis can also be used as a dessert and ice-cream topping or as a flavouring in icings.
