Jersey Milk and Honey Panna Cotta with Berry Compote

A creamy and delicate panna cotta made with rich Jersey milk and local honey, topped with a vibrant seasonal berry compote.

Prep Time

20 minutes

Total Time

35 minutes + chilling time

Calories

557 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.60/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Jersey

Mood:

Comfort Food

Ingredients

Servings

500mlJersey Milk(Full fat for best results)

£1.10

125mlDouble Cream

£1.30

60mlLocal Jersey Honey(Adjust to your preference for sweetness)

£3.50

2Gelatine Leaves

£0.30

1tspVanilla Extract

£0.25

250gMixed Berries (Strawberries, Raspberries, Blueberries)(Use seasonal Jersey berries if available!)

£3.50

30gCaster Sugar(For the compote)

£0.10

1tbspLemon Juice(For the compote)

£0.10

10gJersey Butter(Optional - for greasing ramekins)

£0.25

Total Cost

£10.40

£2.60 per serving

Instructions

1.
Soften the gelatine leaves in a bowl of cold water for 5-10 minutes until pliable.
2.
Lightly grease four ramekins with Jersey butter or cooking spray.
3.
In a saucepan, combine the Jersey milk, double cream, and honey.
4.
Heat gently over medium heat, stirring occasionally, until the honey is dissolved and the mixture is warm, but do not boil.
5.
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.
6.
Stir in the vanilla extract.
7.
Pour the mixture evenly into the prepared ramekins.
8.
Cover the ramekins with cling film, pressing it gently onto the surface of the panna cotta to prevent a skin from forming.
9.
Refrigerate for at least 4 hours, or preferably overnight, until set.
10.
While the panna cotta is chilling, prepare the berry compote: In a saucepan, combine the mixed berries, caster sugar, and lemon juice.
11.
Cook over medium heat, stirring occasionally, until the berries soften and release their juices, about 10-15 minutes. The mixture should thicken slightly.
12.
Remove the compote from the heat and let it cool completely.
13.
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.
14.
Invert each panna cotta onto a serving plate and top with the berry compote.

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My Notes

Nutrition Information

Nutrition per serving (229g)

557 kcal / 2331 kJ

Carbs

37.4g

14% of RDA

Fat

42.4g

61% of RDA

Protein

9.7g

19% of RDA

Detailed Breakdown

Fibre

3.5 g

12% of RDA

Sugar

34.7 g

39% of RDA

Sodium

62 mg

3% of RDA

Saturated Fat

26.1 g

131% of RDA

Chef's Tips

For a richer flavour, infuse the milk with a vanilla pod while heating. Remove the pod before adding the gelatine.

Adjust the sweetness of the compote to your preference. You can add more or less sugar depending on the tartness of the berries.

If you don't want to invert the panna cotta, you can serve it directly in the ramekins.

For a more rustic touch, garnish with fresh mint leaves.

A drizzle of extra Jersey honey over the compote adds another layer of Jersey flavour!

Cooking Equipment

Saucepan

Whisk

4 ramekins

Wine Pairings

No wine pairing suggestions available for this recipe.

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