For panna cotta, combine milk, carob chai powder, vanilla and carob syrup together in a small saucepan, stirring to combine. Sprinkle over gelatin and leave to stand for 5 minutes to soften.

Place saucepan over a medium-low heat, stirring until mixture is quite warm and gelatin has dissolved, but do not boil.

Pour milk mixture through a sieve into a large jug and add cream, stirring to combine. Divide mixture evenly between 6 x 150 ml (5 fl oz) dariole or jelly moulds, cover and refrigerate overnight.

For the compote, place blueberries, water, syrup and cinnamon together in a small saucepan, over a medium low heat. Cover and cook for 5 minutes or until blueberries begin to collapse. Remove from heat and allow to cool completely.

To serve, quickly dip dariole moulds into warm water, before gently turning panna cottas out onto individual plates and top with blueberry compote.