Mix the buttermilk with honey, powdered sugar and orange zest. Soak gelatin in cold water, squeeze out and dissolve in a small part of the buttermilk mixture over hot steam. Stir into remaining buttermilk mixture. Chill in a bowl in an ice-cold water bath until the mixture begins to gelatinize slightly. Now fold in the whipped cream. Fill the buttermilk mousse into the tartelettes and place the blueberries on top. Puree the blueberries with a little powdered sugar and pass through a sieve. Spread the blueberry sauce on plates, place the tartelettes on top and garnish with mint and powdered sugar.
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