Place one pint blueberries, 1/4 cup sugar, 1 teaspoon lemon zest and red wine in a small saucepan over moderate heat. Simmer uncovered for 5 minutes or until mixture is syrupy.
Off heat and cool and stir in remaining fresh blueberries and mint.
Remove and discard cinnamon stick or star anise. Cover and refrigerate for up to 1 week.
For the cream: Combine the gelatin, cream and remaining 1/2 cup sugar in a saucepan over moderate heat. With a rubber spatula or wooden spoon, stir until sugar is dissolved.
In a separate bowl, place the sour cream, vanilla and lemon. Gradually add the hot cream mixture stirring just until the mixture is smooth.
Rinse a 2-1/2 cup metal mold with cold water (or use individual ramekins). Shake out but do not dry.
Pour the cream mixture into the wet mold. Refrigerate for 4 hours or longer until mixture is set and firm.
To serve: Unfold the cream by placing mold in a warm water bath for a few seconds to loosen cream.
Turn over onto a cutting board. Slice cream into serving pieces and with a spatula place on chilled plates.
Spoon blueberries around and garnish with mint sprigs.