Jersey Black Butter Panna Cotta with Blackberry Compote

Bloom the gelatin: In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5-10 minutes until softened.

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.

Dissolve the gelatin: Remove the saucepan from the heat. Add the bloomed gelatin to the warm cream mixture and stir until completely dissolved.

Strain and pour: Strain the mixture through a fine-mesh sieve to remove any lumps. Pour the mixture evenly into four ramekins.

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.

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.

Cool the compote: Remove the compote from the heat and let it cool to room temperature.

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.