Jersey Milk and Vanilla Bean Panna Cotta with Berry Compote

Bloom the gelatin: In a small bowl, sprinkle gelatin powder over cold water. Let stand for 5-10 minutes until softened.

Infuse the milk: In a medium saucepan, combine Jersey milk, heavy cream, sugar, and vanilla bean (both pod and seeds). Heat over medium heat, stirring occasionally, until sugar is dissolved and the mixture is steaming. Do not boil.

Dissolve the gelatin: Remove the saucepan from heat. Remove the vanilla bean pod. Squeeze out any remaining flavour from the pod and discard. Add the bloomed gelatin to the warm milk mixture and stir until completely dissolved.

Strain and pour: Strain the mixture through a fine-mesh sieve into a pitcher or bowl. This removes any undissolved gelatin or vanilla bean particles, ensuring a smooth texture. Pour the panna cotta mixture evenly into four ramekins or small glasses.

Chill: Cover the ramekins with plastic wrap, pressing it gently onto the surface of the panna cotta to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until set.

Make the berry compote: While the panna cotta is chilling, prepare the berry compote. In a small saucepan, combine mixed berries, caster sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries soften and release their juices, about 10-15 minutes. Simmer until the compote thickens slightly.

Cool the compote: Remove the berry compote from heat and let cool completely.

Serve: To unmold the panna cotta, dip the bottom of each ramekin briefly in warm water. Run a thin knife around the edges of the panna cotta and invert onto a serving plate. Spoon the cooled berry compote over the panna cotta and serve.