Instructions

1. Add milk, syrup and agar powder to a saucepan and stir until well combined.
2. Add vanilla seeds and bean to the mixture and also the lemon peel strips. Stir again.
3. Bring to a boil and cook over medium-high heat for 2 minutes, stirring constantly.
4. Remove the vanilla bean and the lemon peel strips.
5. Divide the mixture amongst 4 glasses and let it cool at room temperature first and then in the fridge for at least 1 hour.
6. To make the blueberry compote, add all the ingredients to a saucepan and cook over medium-high heat for 5 to 10 minutes or until it thickens. Stir occasionally. Let it cool at room temperature and then transfer to a sealed container.
7. Top with some blueberry compote and chopped pistachios (optional) and serve.
8. Keep panna cotta covered in the fridge for 4 to 5 days and the blueberry compote in a sealed container also in the fridge for 1 to 2 weeks.