Best 2 Panna Cotta With Ginger Syrup Recipes

PANNA COTTA WITH PINEAPPLE AND GINGER

Steps:

• 1. Oil the inside of each mould with sunflower oil, then leave upside down to drain on kitchen paper to remove any excess oil. 2. To make the panna cotta, soak the gelatine leaves in a small bowl of cold water for about 5 minutes or until soft. 3. Pour the single and double cream into a saucepan, add the sugar and gently bring to the boil, stirring to dissolve the sugar, until just scalding (about to boil). Immediately remove from the heat. 4. Remove the gelatine from the water and squeeze to get rid of any excess water. Add to the warm cream and stir until the gelatine has completely dissolved. Stir in the vanilla extract and pour into a jug (see tip). Divide the mixture between the oiled moulds, pouring almost to the top. Allow to cool a little, then cover with cling film and chill in the fridge for a minimum of 6 hours, or ideally overnight, until set and firm to the touch. 5. To make the salsa, mix all the ingredients together in a bowl. 6. Carefully turn out each panna cotta and invert it into the centre of a small plate (see tip). Spoon the salsa on top and around the edges to serve. Cook time: 5 minutes / Chilling time: a minimum of 6 hours Prepare ahead: The panna cotta and salsa can both be made up to 2 days ahead and kept in the fridge. Mary's Classic Tips: * There is a lot of cream, so you may find it easier to split it into two batches, pouring it out a half at a time to avoid spilling it. * To turn a panna cotta out of its mould easily, dip the base in hot water for a few moments until the panna cotta loosens in the mould, then invert on a serving plate.

COCONUT PANNA COTTA WITH PINEAPPLE SALSA

Steps:

• Pour the coconut milk and milk into a saucepan, then add the sugar. Split the vanilla pod in half and scrape out the seeds, then add to the pan with the empty pod. Bring to the boil, then remove from the heat and leave to infuse for 5 mins.
• Spoon 200ml of the hot mixture into a small bowl. Shake over the gelatine and whisk into the mixture until dissolved. If you have difficulty dissolving the gelatine, return the mixture to a gentle heat for 1-2 mins. See know-how below).Stir into the rest of the coconut mixture, discarding the vanilla pod. Pour into 6 x 200ml metal dariole moulds and place in the fridge for at least 2 hrs until firm with a slight wobble. Can be made up to 2 days ahead.
• For the salsa, tip the sugar and ginger slices into a small saucepan and pour over 100ml water. Bring to the boil, then reduce the heat to a simmer and cook for another 5-10 mins until it turns slightly syrupy and light golden. Leave to cool, then discard the ginger slices. The syrup can be made up to 1 week in advance.
• To serve, dip each dariole mould into boiling water for a moment to loosen the panna cotta, then turn onto a serving late. Arrange the sliced pineapple beside each panna cotta and scatter with chopped chilli. Drizzle with ginger syrup to finish.