Jersey Milk and Lavender Panna Cotta with Honeycomb

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

In a saucepan, combine the Jersey milk, double cream, caster sugar, and lavender flowers.

Heat gently over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is just simmering. Do not boil.

Remove from the heat and let the lavender infuse for 15-20 minutes.

Strain the mixture through a fine-mesh sieve to remove the lavender flowers.

Squeeze out any excess water from the softened gelatine leaves and add them to the warm milk mixture. Stir until completely dissolved.

Pour the panna cotta mixture into the prepared ramekins.

Cover the ramekins with cling film (touching the surface of the panna cotta to prevent a skin from forming).

Refrigerate for at least 3 hours, or preferably overnight, until set.

**Honeycomb:** Grease a baking sheet with Jersey butter. Ensure it is level.

In a large, deep saucepan, combine the caster sugar and golden syrup.

Heat over medium heat, stirring constantly until the sugar dissolves. Once dissolved, stop stirring and let the mixture boil until it reaches a deep amber colour, around 150°C (300°F) on a candy thermometer, or when a drop of the mixture hardens in a bowl of cold water.

Remove the saucepan from the heat and quickly whisk in the baking soda. The mixture will foam up rapidly.

Immediately pour the mixture onto the prepared baking sheet and leave to cool completely. Do not spread it out; let it settle naturally.

Once the honeycomb is completely cooled and hardened, break it into rough pieces.

To serve, carefully run a thin knife around the edge of each panna cotta to loosen it. Invert the ramekins onto serving plates.

Top each panna cotta with the homemade honeycomb pieces.

Optionally, garnish with a few fresh seasonal berries (such as Jersey strawberries) or a sprig of lavender.