Jersey Milk and Honey Pannacotta with Fig Compote

**Panna Cotta:** Soak the gelatine leaves in cold water for 5-10 minutes until softened.

Grease the ramekins with a little of the Jersey Butter and set aside.

In a saucepan, gently heat the Jersey milk and Jersey honey until just simmering, stirring to dissolve the honey. Do not boil.

Remove from heat and add the softened gelatine leaves, stirring until completely dissolved.

Stir in the vanilla extract (if using).

Pour the mixture evenly into the prepared ramekins.

Allow to cool slightly, then cover with cling film and refrigerate for at least 4 hours, or preferably overnight, until set.

**Fig Compote:** While the panna cotta is chilling, prepare the fig compote. Wash and roughly chop the fresh figs.

In a small saucepan, combine the chopped figs, water, sugar, and lemon juice.

Bring to a simmer over medium heat, then reduce the heat and cook for 15-20 minutes, or until the figs are softened and the compote has thickened slightly, stirring occasionally.

Remove from heat and let cool completely.

**To Serve:** To unmold the panna cotta, gently loosen the edges with a thin knife or dip the bottom of the ramekin briefly in hot water. Invert onto serving plates.

Spoon the fig compote over or alongside the panna cotta. Serve chilled.