Directions

1. In a mixing bowl, sprinkle gelatin into the milk and let sit.
2. In a saucepan, heat the cream and maple syrup.
3. Cut the vanilla beans down the middle, length-wise and scrape out the seeds.
4. Add the pod while stirring. When small bubbles appear, remove from heat.
5. Remove the pod and add the warm cream mixture to the gelatin. Then add the vanilla extract and the blueberries.
6. Pour into ramekins, cover and refrigerate for at least 4 hours.