Making the Panna cotta
In a sauce pan heat but don’t boil the cream, milk, sugar and vanilla extract.
Whilst heating the liquid take a small plastic tub and fill with cold water. Place the gelatine one leaf at a time in to the water so they are fully submerged.
Once the milk is heated and the gelatine has bloomed (should feel soft and flexible) remove the gelatine from the water and squeeze, then add that to the heated milk and stir until fully dissolved.
Finally place 4 glasses on to a tray and making sure there is enough room in your fridge to cool the panna cotta. Carefully pour the liquid in so around half the glass is full and place in the fridge to cool. This can be done a day in advance.
Making the crumble
Dice the butter and then add to a bowl along with the flour and sugar.
Rub mixture together until you have a rough grainy texture without any large lumps of butter.
Evenly place the mixture on to a baking paper lined tray and bake for around 20 minutes until golden brown.
Take out of the oven, leave to cool and then break down in to crumble size pieces.
Making the Blackberry compote
In a sauce pan combine ½ the blackberries and agave syrup, bring to the simmer and stir until the berries are completely soft and broken down.
Puree this mixture in a blender and then sieve back in to a sauce pan.
Add ¾ of the remaining blackberries to the pan, bring back to a simmer and reduce by half.
Pour mixture in to a tub and refrigerate.
Take the glasses out of the fridge about 5-10 minutes before needed.
Place a large table spoonful of compote on top of the panna cotta.
Liberally sprinkle crumble over the compote and then add a few halved blackberries for garnish
Prep time: 45 minutes
Cook time: 25 minutes
225g double cream
225g full fat milk
5g vanilla extract
3 punnets of blackberries
250g plain flour
125g unsalted butter
30g agave syrup
4 leaves of platinum grade gelatine