Jersey Milk and Lavender Honey Panna Cotta with Jersey Royal Potato Crumble

**Panna Cotta:**

1. Bloom the gelatin: Sprinkle the gelatin powder over the cold water in a small bowl. Let it sit for 5-10 minutes until softened.

2. Combine milk, cream, and honey: In a saucepan, combine the Jersey milk, heavy cream, and lavender honey. Heat over medium heat, stirring occasionally, until the mixture is steaming but not boiling.

3. Dissolve the gelatin: Remove the saucepan from the heat. Add the bloomed gelatin to the warm milk mixture and whisk until completely dissolved.

4. Strain and pour: Strain the mixture through a fine-mesh sieve into a pitcher or bowl to remove any undissolved gelatin or impurities. This will give you a smoother panna cotta.

5. Pour into ramekins: Pour the mixture evenly into the 4 ramekins or glasses.

6. Chill: Cover the ramekins with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until set.

**Jersey Royal Potato Crumble:**

1. Preheat oven to 180°C (350°F).

2. In a food processor (or using a pastry blender or your fingers), combine the cooked Jersey Royal potatoes, flour, sugar, salt and cold Jersey butter.

3. Pulse/rub the mixture until it resembles coarse breadcrumbs.

4. Spread the crumble evenly onto a small baking sheet.

5. Bake for 20-25 minutes, or until golden brown and crispy. Let cool completely.

**Assembly:**

1. To unmold the panna cotta (optional): Dip the bottom of each ramekin briefly in warm water. Run a thin knife around the edge of the panna cotta to loosen it. Invert onto a serving plate. If it doesn't release immediately, gently tap the bottom of the ramekin.

2. Top with crumble: Spoon the Jersey Royal potato crumble over the top of each panna cotta.

3. Garnish: Arrange fresh seasonal berries around the panna cotta and drizzle with a little extra Jersey lavender honey.

4. Serve and enjoy!