White chocolate parfait, vanilla and blueberries

INGREDIENTS: 2 eggs 150 ml fresh cream 150 g of white chocolate 3 tablespoons water 3 tablespoons sugar 5 g of gelatin 1 pinch of salt 30 g of powdered sugar 1 vanilla bean Blueberries in syrup Toschi PREPARATION: Take a pan and pour the water and sugar; you caramelize slightly, turn off the heat and add the grated chocolate set aside. Soak the gelatine in cold water. Separate the yolks from the whites, scrape the vanilla bean with a boxcutter knife and add the seeds to continue with the whisk egg whites and adding a pinch of salt. Stir in egg yolks to the hot chocolate and stir until creamy. Whip the cream to which you add at the end of the frame being the icing sugar. Finish assembling the two compounds, then combining with chocolate whipped cream and finally the egg whites until stiff and the gelatine dissolved in 2 fingers of water. Pour into individual ramekins refrigerate at least 4 hours. Shortly before serving, decorate with Toschi blueberries in syrup. Recipe taken from the blog "Dolci a go go" by Imma Falco