Jersey Milk Panna Cotta with Balsamic Strawberry Compote

Bloom the gelatin: In a small bowl, sprinkle gelatin powder over cold water. Let it sit for 5-10 minutes to soften.

Heat the dairy: In a saucepan, combine Jersey milk, heavy cream, and sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is just simmering. Do not boil.

Dissolve the gelatin: Remove the saucepan from the heat. Add the bloomed gelatin and stir until completely dissolved. Stir in vanilla extract.

Pour and chill: Pour the mixture into 4 small bowls or ramekins. Cover with plastic wrap, pressing it directly 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 compote: While the panna cotta chills, prepare the balsamic strawberry compote. In a saucepan, combine the quartered strawberries, balsamic vinegar, and sugar.

Cook the compote: Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices, and the sauce thickens slightly (about 10-15 minutes). Let cool completely.

Serve: To serve, top each panna cotta with a generous spoonful of the balsamic strawberry compote.