Ginger panna cotta

Ginger panna cotta

It’s that special time of the month again where our chefs share with you another one of their indulgent recipes. This month, it’s a summery ginger panna cotta served with fresh English Strawberries.

Serves 4

Preheat oven to 100°c


Food processor
Food blender


  • 20g ginger
  • 20g peeled ginger
  • 250ml cold water x 7
  • 6 gelatin leaves
  • 180g whipping cream
  • 180ml milk
  • 20g caster sugar
  • 10g ginger juice
  • 1 punnet of strawberries
  • 125g caster sugar
  • 30g grenadine


  1. Grate the fresh ginger, place into a fine sieve and squeeze the juice from the ginger into a bowl, then set asid

  2. Cut the peeled ginger into small slices then add to 250ml of cold water and bring to the boil. Drain the water and place the ginger in a bowl. Repeat this process 7 times

  3. Blend the milk and blanched ginger in a food blender. Pass the mixture through a fine sieve into a bowl then add the cream to the mix

  4. Soften the gelatin in cold water for about 10 minutes. Squeeze the gelatin to remove excess water

  5. Add the cream, milk and ginger mixture, soaked gelatin, sugar and ginger juice into a pan and heat until the sugar and gelatin has completely dissolved. Immediately pass through a fine sieve and pour the mixture into the moulds. Allow to set in the fridge for 3 hours

  6. Cut the strawberries into small chunks

  7. Add the water, sugar and grenadine into a pan and boil until a syrup is formed. Remove from the heat and add the strawberries to the syrup. Leave to cool

  8. Remove the ginger panna cotta from the fridge and turn out onto a bowl. Place the strawberries on top and… ENJOY!


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