Black Butter Parfait with Jersey Royal Crisp & Blackberry Compote

**Prepare the Jersey Royal Crisp:** Preheat oven to 180°C (160°C fan/ Gas Mark 4). Thinly slice the Jersey Royal potatoes using a mandoline or sharp knife.

Toss the potato slices with melted Jersey butter and 2 tbsp caster sugar. Spread in a single layer on a baking sheet lined with parchment paper.

Bake for 15-20 minutes, or until golden brown and crispy. Remove from oven and let cool completely. Break into small pieces.

**Make the Blackberry Compote:** Combine the blackberries, 50g caster sugar, and lemon juice in a saucepan.

Cook over medium heat, stirring occasionally, until the blackberries break down and the sauce thickens slightly (about 10-15 minutes). Let cool completely.

**Whip the Cream:** In a bowl, whip the Jersey cream with icing sugar until soft peaks form. Be careful not to overwhip.

**Assemble the Parfaits:** In each parfait glass or dessert cup, layer the following: a spoonful of Blackberry Compote, a layer of Jersey Royal Crisp, a dollop of Jersey Black Butter, and a layer of whipped Jersey cream. Repeat layers until the glass is full.

Garnish with chopped toasted hazelnuts (optional). Chill in the refrigerator for at least 30 minutes before serving.