1 Soak the gelatine in plenty of cold water.
2 Heat 100 ml blueberry juice, squeeze out the gelatine and dissolve in the juice. Stir into the rest of the juice and pour into the moulds (previously rinsed with cold water). Put into the refrigerator and leave to set for about 3 hours.
3 Dip the moulds briefly in hot water and turn out onto plates. Add dots of icing for eyes and serve.