Jersey Black Butter Panna Cotta with Blackberry Compote

A creamy, subtly spiced panna cotta featuring the unique flavor of Jersey Black Butter, topped with a fresh blackberry compote. Perfect for a light and palate-cleansing dessert after a rich main course, such as pan-fried sea bass.

Prep Time

15 minutes

Total Time

45 minutes

Calories

435 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.95/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

1.5cupsHeavy Cream(Minimum 36% fat content)

£1.80

0.5cupMilk(Whole milk preferred)

£0.25

4tablespoonsJersey Black Butter(A spiced apple spread from Jersey)

£2.50

1teaspoonGelatin Powder(Unflavored)

£0.15

2tablespoonsCold Water(For blooming the gelatin)

2tablespoonsGranulated Sugar(Adjust to taste)

£0.05

1cupFresh Blackberries(Frozen can be used, but fresh is preferred)

£3.00

1teaspoonLemon Juice(Freshly squeezed)

£0.05

Total Cost

£7.80

£1.95 per serving

Instructions

1.
Bloom the gelatin: In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5-10 minutes until softened.
2.
Heat the cream and milk: In a saucepan, combine the heavy cream, milk, sugar, and Jersey Black Butter. Heat over medium heat, stirring constantly, until the Black Butter is dissolved and the mixture is just simmering. Do not boil.
3.
Dissolve the gelatin: Remove the saucepan from the heat. Add the bloomed gelatin to the warm cream mixture and stir until completely dissolved.
4.
Strain and pour: Strain the mixture through a fine-mesh sieve to remove any lumps. Pour the mixture evenly into four ramekins.
5.
Chill: Cover the ramekins with plastic wrap (press the plastic wrap lightly on the surface of the panna cotta to prevent a skin from forming) and refrigerate for at least 4 hours, or preferably overnight, until set.
6.
Prepare the blackberry compote: In a small saucepan, combine the blackberries, and lemon juice. Cook over medium heat, stirring occasionally, until the blackberries have softened and released their juices, about 5-7 minutes. If the compote is too thick, add a tablespoon of water.
7.
Cool the compote: Remove the compote from the heat and let it cool to room temperature.
8.
Serve: To serve, gently loosen the edges of the panna cotta with a knife. Dip the bottom of the ramekin briefly in warm water to help release the panna cotta. Invert the ramekin onto a serving plate. Top with the blackberry compote and serve chilled.

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My Notes

Nutrition Information

Nutrition per serving (150g)

435 kcal / 1820 kJ

Carbs

25g

10% of RDA

Fat

36g

51% of RDA

Protein

4.5g

9% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

22 g

24% of RDA

Sodium

35 mg

2% of RDA

Saturated Fat

22 g

110% of RDA

Chef's Tips

For a richer flavor, use clotted cream in place of some of the heavy cream.

If you don't have Jersey Black Butter, you can use a high-quality apple butter and add a pinch of cinnamon, nutmeg, and cloves.

The blackberry compote can be made ahead of time and stored in the refrigerator for up to 3 days.

To make the panna cotta vegan, substitute the heavy cream and milk with coconut cream and plant-based milk. Use agar-agar powder instead of gelatin, following the instructions on the package. Adjust the amount of Jersey black butter accordingly.

Cooking Equipment

Saucepan

Whisk

Ramekins

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Pan-Seared Jersey Sea Bass with Samphire

Fresh Jersey sea bass with crispy skin, served with foraged samphire and Jersey butter sauce. A celebration of the island's coastal bounty.

25 mins

2 servings

medium

"Pairs perfectly with this dessert"

Starter

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A light and vibrant soup showcasing the flavors of Jersey Royal potatoes and watercress, topped with crispy seaweed for a salty crunch.

45 minutes

4 servings