Place the blueberries and sugar in a medium saucepan, and mash the berries slightly, so that a little juice starts.

Heat over a low flame, until they become quite juicy and then cook about 5 minutes.

Mix in the lemon juice and salt, and while they are still hot, run them through a fine mesh strainer, pushing in the solids to extract all of the juice.

Place the gelatin and water in a small dish for about 5 minutes, so the gelatin softens.

Heat in the microwave for 30 seconds or so, until the mixture becomes all liquid and uniform.

Place in the fridge to cool, but not long enough for it to get at all solid - 5 minutes will probably do it.

Beat the cream slowly for a few minutes, until it starts to get foamy [a stand mixer is easiest for this, but a good size bowl and an electric hand mixer will work].

Turn the speed up to medium and beat until it begins to gain some good volume.

Scrape the gelatin mixture into the cream, turn up the speed, and beat until it forms slightly more than soft peaks. Stash the cream in a small bowl for a few minutes.

Return the bowl to the mixer, and keep on the whisk attachment - no need to wash it out - and beat the cream cheese for 2 minutes, until it is fluffy.

Beat in the blueberry mixture.

Remove the bowl from the mixer, and fold in half of the whipped cream - you can actually use the whisk from the mixer for the first half if you like.

Gently fold in the second half of the whipped cream, trying to maintain as much volume as possible.

Chill for at least 3 hours before serving. I used baby martini glasses for serving - a serving of 1/2 to 3/4 of a cup is plenty. Sprinkle a few more berries on top, or top with some additional whipped cream. Leftovers will keep in the fridge for 3 or 4 days.