Jersey Milk Panna Cotta with Balsamic Glazed Strawberries

In a small bowl, sprinkle gelatin powder over cold water. Let stand for 5-10 minutes to bloom.

In a saucepan, combine Jersey milk, heavy cream, and granulated sugar. Heat over medium heat, stirring constantly, until sugar is dissolved and the mixture is just simmering (do not boil).

Remove from heat. Add the bloomed gelatin and vanilla extract. Whisk until the gelatin is completely dissolved.

Pour the mixture evenly into 4 ramekins.

Cover the ramekins with plastic wrap, pressing gently onto the surface to prevent a skin from forming.

Refrigerate for at least 4 hours, or preferably overnight, until set.

While the panna cotta is chilling, prepare the balsamic glazed strawberries: In a small skillet, melt butter over medium heat. Add balsamic vinegar and brown sugar. Bring to a simmer, stirring until the sugar is dissolved and the sauce has thickened slightly (about 5 minutes).

Add the strawberries to the skillet and cook for 2-3 minutes, stirring gently, until they are softened and coated with the balsamic glaze. Remove from heat and let cool slightly.

To serve, dip the bottom of each ramekin in warm water for a few seconds to loosen the panna cotta. Invert onto serving plates. Top with the balsamic glazed strawberries and a drizzle of the balsamic reduction.