Jersey Milk Panna Cotta with Raspberry Coulis

Soak the gelatine leaves in a bowl of cold water for 5-10 minutes, or until softened.

In a saucepan, combine the Jersey milk, double cream, caster sugar, and vanilla extract. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is just simmering. Do not boil.

Remove the saucepan from the heat. Squeeze the excess water from the softened gelatine leaves and add them to the hot milk mixture. Stir until the gelatine is completely dissolved.

Strain the panna cotta mixture through a fine-mesh sieve into a jug. This will remove any undissolved gelatine or lumps.

Pour the mixture evenly into 4 ramekins or small glasses.

Cover the ramekins with cling film, pressing the film directly onto the surface of the panna cotta to prevent a skin from forming.

Refrigerate for at least 4 hours, or preferably overnight, to allow the panna cotta to set completely.

To make the raspberry coulis, combine the fresh raspberries, icing sugar, and lemon juice in a blender or food processor. Blend until smooth.

Strain the coulis through a fine-mesh sieve to remove the seeds. This will create a smoother texture.

To serve, dip the base of each ramekin briefly in warm water to loosen the panna cotta. Invert the panna cotta onto a serving plate. If it does not release easily, gently run a thin knife around the edge of the ramekin.

Spoon the raspberry coulis around the panna cotta and serve immediately. Garnish with fresh raspberries, if desired.