Jersey Milk and Vanilla Bean Panna Cotta with Berry Compote

A classic Italian dessert elevated with the rich creaminess of Jersey milk and the sweetness of local berries. This panna cotta is incredibly smooth and flavorful, complemented perfectly by a tart and vibrant berry compote.

Prep Time

20 minutes

Total Time

35 minutes (plus chilling time)

Calories

335 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.43/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

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

£1.20

125mlHeavy Cream(Adds extra richness to the panna cotta.)

£1.50

1Vanilla Bean(Split lengthwise and seeds scraped.)

£3.50

50gGranulated Sugar

£0.10

5gGelatin Powder(About 1 1/2 teaspoons)

£0.25

30mlCold Water(For blooming the gelatin.)

250gMixed Berries(Fresh, seasonal berries from Jersey are best (strawberries, raspberries, blackberries, blueberries).)

£3.00

25gCaster Sugar(Adjust to taste depending on berry sweetness.)

£0.10

1tspLemon Juice(Freshly squeezed, to brighten the compote.)

£0.05

Total Cost

£9.70

£2.43 per serving

Instructions

1.
Bloom the gelatin: In a small bowl, sprinkle gelatin powder over cold water. Let stand for 5-10 minutes until softened.
2.
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.
3.
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.
4.
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.
5.
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.
6.
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.
7.
Cool the compote: Remove the berry compote from heat and let cool completely.
8.
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.

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My Notes

Nutrition Information

Nutrition per serving (246g)

335 kcal / 1402 kJ

Carbs

27g

10% of RDA

Fat

22g

31% of RDA

Protein

16% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

26 g

29% of RDA

Sodium

65 mg

3% of RDA

Saturated Fat

14 g

70% of RDA

Chef's Tips

Use high-quality Jersey milk for the best flavor and texture.

Don't overcook the panna cotta mixture, as this can cause it to become grainy.

For a vegan panna cotta, substitute the Jersey milk and cream with coconut cream and oat milk and use agar-agar instead of gelatin.

To prevent a skin from forming on the panna cotta while chilling, gently press plastic wrap onto the surface.

Adjust the amount of sugar in the berry compote to your taste depending on the sweetness of the berries.

Garnish with fresh mint leaves for extra flavour and visual appeal.

Cooking Equipment

Saucepan

Whisk

Four ramekins or small glasses

Wine Pairings

No wine pairing suggestions available for this recipe.

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