Jersey Milk and Honey Panna Cotta with Berry Compote

Soften the gelatine leaves in a bowl of cold water for 5-10 minutes until pliable.

Lightly grease four ramekins with Jersey butter or cooking spray.

In a saucepan, combine the Jersey milk, double cream, and honey.

Heat gently over medium heat, stirring occasionally, until the honey is dissolved and the mixture is warm, but do not boil.

Remove the saucepan from the heat. Squeeze out the excess water from the gelatine leaves and add them to the warm milk mixture. Stir until the gelatine is completely dissolved.

Stir in the vanilla extract.

Pour the mixture evenly into the prepared ramekins.

Cover the ramekins with cling film, pressing it gently onto the surface of the panna cotta to prevent a skin from forming.

Refrigerate for at least 4 hours, or preferably overnight, until set.

While the panna cotta is chilling, prepare the berry compote: In a saucepan, combine the mixed berries, caster sugar, and lemon juice.

Cook over medium heat, stirring occasionally, until the berries soften and release their juices, about 10-15 minutes. The mixture should thicken slightly.

Remove the compote from the heat and let it cool completely.

To serve, gently loosen the edges of the panna cotta with a knife. Dip the base of the ramekin briefly in warm water to help release it.

Invert each panna cotta onto a serving plate and top with the berry compote.