Jersey Milk Panna Cotta with Blackberry Compote and Shortbread Crumbles

A light and creamy panna cotta made with rich Jersey milk, topped with a tangy blackberry compote and buttery shortbread crumbles. Pairs perfectly with savory tarts, such as a roasted vegetable and goat cheese tart.

Prep Time

15 minutes

Total Time

45 minutes

Calories

450 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.65/serving

Season:

🌍 Year-round

Meal Type:

Dinner•Dessert•Bread

Cuisine:

Jersey•British

Cooking Style:

Roasting

Mood:

Comfort Food•Healthy

Ingredients

Servings

2cupsJersey Milk(Can substitute with regular whole milk, but Jersey milk adds extra richness)

£1.20

0.5cupHeavy Cream

£1.10

0.3cupGranulated Sugar(Adjust to taste)

£0.10

1teaspoonVanilla Extract(Optional, but enhances flavor)

£0.25

1tablespoonGelatin Powder

£0.30

0.3cupCold Water

1cupFresh Blackberries(Frozen blackberries can also be used)

£2.50

2tablespoonsGranulated Sugar(For blackberry compote. Adjust to taste depending on blackberry sweetness.)

£0.10

1teaspoonLemon Juice(For blackberry compote.)

£0.05

4cookiesPre-made Shortbread Cookies(Or homemade shortbread, crumbled)

£1.00

Total Cost

£6.60

£1.65 per serving

Instructions

1.
Bloom the gelatin: In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5-10 minutes to soften.
2.
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).
3.
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.
4.
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.
5.
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.
6.
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.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (175g)

450 kcal / 1883 kJ

Carbs

42g

16% of RDA

Fat

28g

40% of RDA

Protein

10g

20% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

32 g

36% of RDA

Sodium

75 mg

3% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

To easily unmold the panna cotta, dip the bottom of the bowl in warm water for a few seconds before inverting it onto a plate.

The blackberry compote can be made ahead of time and stored in the refrigerator for up to 3 days.

For a richer flavor, use brown sugar in the shortbread crumbles.

If you don't have shortbread cookies, you can use other buttery cookies or even crushed graham crackers.

Cooking Equipment

Saucepan

Small Bowls

Refrigerator

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Main Course

Roasted Beetroot and Jersey Cream Tartlets with Walnut Crumble

Earthy beetroot meets rich Jersey cream in these delightful tartlets, topped with a crunchy walnut crumble. A delicious vegetarian option perfect for a light lunch or appetizer.

55 minutes

4 servings

Medium

"Pairs perfectly with this dessert"

Starter

Watercress and Apple Salad with Toasted Hazelnuts and Cider Vinaigrette

A light and refreshing salad featuring peppery watercress, crisp apples, toasted hazelnuts, and a tangy cider vinaigrette. Perfect as a palate cleanser or a light side dish.

20 minutes