In small bowl, microwave water until hot. Sprinkle gelatin over water, stir until dissolved and let stand for 3 to 4 minutes.
In small saucepan, combine soy beverage, blueberries, 1/2 cup (125 mL) honey, vanilla and salt. Heat until steaming over low heat, do not let soy beverage boil or it will curdle. Remove from heat and let stand 5 minutes. Press through a strainer with a spoon, squeezing all the juice from the blueberries. Discard pulp.
Whisk gelatin and yogourt into blueberry mixture until smooth. Pour into ramekins, cover and refrigerate until set, 1 to 2 hours.
In small saucepan, combine acai juice, orange juice and 2 tbsp (30 mL) honey. Bring to a simmer and cook uncovered until sauce is reduced to a syrup consistency.
To serve, unmould panna cotta, garnish with additional yogourt and blueberries. Spoon acai syrup around panna cotta.
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