Jersey Milk and Honey Pannacotta with Fig Compote

A creamy, delicate panna cotta made with rich Jersey milk and local honey, topped with a luscious fig compote. This dessert highlights the wonderful flavors of Jersey.

Prep Time

20 minutes

Total Time

4 hours (including chilling time)

Calories

637 kcal

Difficulty

Easy

Equipment

4 items

Cost

£2.04/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

500mlJersey Milk(Full-fat Jersey milk is essential for the rich flavor.)

£1.10

60mlJersey Honey(Local Jersey honey is preferred for its unique floral notes.)

£2.00

2sheetsGelatine Leaves(Silver grade)

£0.50

1tspVanilla Extract(Optional, for added flavor.)

£0.25

500gFresh Figs(Choose ripe, but firm figs.)

£4.00

50mlWater(For the fig compote.)

50gGranulated Sugar(For the fig compote, adjust to taste.)

£0.05

1tbspLemon Juice(For the fig compote, adds brightness.)

£0.10

1tspJersey Butter(For greasing the ramekins)

£0.15

Total Cost

£8.15

£2.04 per serving

Instructions

1.
**Panna Cotta:** Soak the gelatine leaves in cold water for 5-10 minutes until softened.
2.
Grease the ramekins with a little of the Jersey Butter and set aside.
3.
In a saucepan, gently heat the Jersey milk and Jersey honey until just simmering, stirring to dissolve the honey. Do not boil.
4.
Remove from heat and add the softened gelatine leaves, stirring until completely dissolved.
5.
Stir in the vanilla extract (if using).
6.
Pour the mixture evenly into the prepared ramekins.
7.
Allow to cool slightly, then cover with cling film and refrigerate for at least 4 hours, or preferably overnight, until set.
8.
**Fig Compote:** While the panna cotta is chilling, prepare the fig compote. Wash and roughly chop the fresh figs.
9.
In a small saucepan, combine the chopped figs, water, sugar, and lemon juice.
10.
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.
11.
Remove from heat and let cool completely.
12.
**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.
13.
Spoon the fig compote over or alongside the panna cotta. Serve chilled.

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My Notes

Nutrition Information

Nutrition per serving (285g)

637 kcal / 2665 kJ

Carbs

89.5g

34% of RDA

Fat

27.5g

39% of RDA

Protein

14.5g

29% of RDA

Detailed Breakdown

Fibre

7.5 g

25% of RDA

Sugar

80.5 g

89% of RDA

Sodium

105 mg

5% of RDA

Saturated Fat

17.5 g

88% of RDA

Chef's Tips

If you don't have ramekins, you can use small glasses or bowls.

Adjust the amount of honey to your liking, depending on the sweetness of the honey.

The fig compote can be made a day in advance and stored in the refrigerator.

For a richer flavor, use double cream in addition to the Jersey milk (reduce the milk amount accordingly).

Garnish with a sprig of fresh mint or a drizzle of extra honey for a more elegant presentation.

Cooking Equipment

Saucepan

Whisk

4 ramekins

Small pot

Wine Pairings

No wine pairing suggestions available for this recipe.

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