Jersey Strawberry and Jersey Milk Panna Cotta with Balsamic Glaze

A silky smooth panna cotta, made with rich Jersey milk and topped with fresh, locally grown Jersey strawberries and a tangy balsamic glaze. A celebration of Jersey flavors!

Prep Time

20 minutes

Total Time

25 minutes (plus 4 hours chilling)

Calories

295

Level

Easy

Yields

4 servings

Cost

£1.69

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Jersey

Dietary:

Gluten-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

2cupsJersey Milk(Full-fat Jersey milk is recommended for the richest flavor and texture.)

£1.50

0.5cupHeavy Cream(Adds richness and helps set the panna cotta.)

£0.75

0.3cupGranulated Sugar(Adjust to taste based on the sweetness of the strawberries.)

£0.10

1teaspoonGelatin Powder(Unflavored gelatin.)

£0.15

2tablespoonsCold Water(For blooming the gelatin.)

0.5teaspoonVanilla Extract(Optional, enhances the flavor.)

£0.10

1pintJersey Strawberries(Fresh, ripe, and preferably locally grown Jersey strawberries.)

£3.50

2tablespoonsBalsamic Glaze(High-quality balsamic glaze.)

£0.40

4sprigsFresh Mint Leaves(For garnish, optional.)

£0.25

Total Cost

£6.75

£1.69 per serving

The Method

1
Bloom the gelatin: In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5-10 minutes until softened.
2
Heat the milk and cream: In a small saucepan, combine the 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).
3
Dissolve the gelatin: Remove the saucepan from the heat. Add the bloomed gelatin to the warm milk mixture and whisk until completely dissolved. Stir in the vanilla extract, if using.
4
Strain and pour: Strain the mixture through a fine-mesh sieve into a pitcher or bowl to remove any lumps. Pour the panna cotta mixture evenly into the ramekins or dessert glasses.
5
Chill: Cover the ramekins with plastic wrap (touching the surface of the panna cotta to prevent a skin from forming) and refrigerate for at least 4 hours, or preferably overnight, until set.
6
Prepare the strawberries: While the panna cotta is chilling, wash and hull the Jersey strawberries. Cut them into halves or quarters, depending on their size.
7
Assemble and serve: Once the panna cotta is set, top each ramekin with the fresh Jersey strawberries. Drizzle with balsamic glaze and garnish with a sprig of fresh mint, if desired. Serve chilled.

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My Notes

Nutrition Information

Nutrition per serving (200g)

295 kcal / 1234 kJ

Carbs

27g

10% of RDA

Fat

18g

26% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

24 g

27% of RDA

Sodium

70 mg

3% of RDA

Saturated Fat

11 g

55% of RDA

Chef's Tips

For easier unmolding, lightly grease the ramekins with neutral oil or cooking spray before pouring in the panna cotta mixture. You can dip the bottom of the ramekins in hot water for a few seconds to loosen them before inverting.

To make the balsamic glaze from scratch: Combine 1 cup of balsamic vinegar in a saucepan. Bring to a simmer over medium-low heat and cook, stirring occasionally, until reduced to about 1/4 cup and thickened. This will take approximately 20-30 minutes. Let cool completely before using.

Adjust sweetness to taste. Jersey milk is naturally sweeter, so you may need less sugar than other recipes.

If using sheet gelatin, use one sheet. Soak in cold water until softened then squeeze out excess water before adding to the warm milk mixture.

Cooking Equipment

Small saucepan

Measuring cups and spoons

4 ramekins or dessert glasses

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.