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
WHAT YOU’LL NEED:
Food processor
Food blender
Grater
Ingredients:
- 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
Method:
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Grate the fresh ginger, place into a fine sieve and squeeze the juice from the ginger into a bowl, then set asid
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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
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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
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Soften the gelatin in cold water for about 10 minutes. Squeeze the gelatin to remove excess water
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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
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Cut the strawberries into small chunks
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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
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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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