Slit the vanilla pod open lengthwise and scrape out the seeds. Put the cream into a pan with the sugar, vanilla seeds and the pod and simmer over a low heat for about 8 minutes. Soak the gelatine in a dish of cold water.
Take the vanilla pod out of the cream and remove the pan from the heat. Squeeze out the gelatine and add to the vanilla-flavoured cream.
Stir until dissolved. Rinse 4 small moulds with cold water, fill with the cream and chill for about 5 hours. For the blueberry compote, put the washed blueberries, bay leaves and sugar into a pan and cook, stirring, for about 5 minutes.
Dip the panna cotta moulds briefly in hot water, loosen the edges and turn out on to dessert plates. Serve with blueberry compote and garnish each serving with a bay leaf.