Jersey Milk Panna Cotta with Blackberry Compote and Shortbread Crumbles

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

Heat the dairy: In a saucepan, combine the Jersey milk, heavy cream, and sugar. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is steaming (do not boil).

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

Pour and chill: Pour the panna cotta mixture into four small bowls or ramekins. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until set.

Prepare the blackberry compote: While the panna cotta is chilling, make the blackberry compote. In a small saucepan, combine the blackberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blackberries have broken down and the mixture has thickened slightly (about 10-15 minutes). Let cool.

Assemble and serve: Once the panna cotta is set, top each serving with a spoonful of the blackberry compote and a sprinkle of shortbread crumbles. Serve chilled.