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.

ESPRESSO PANNA COTTA

Steps:

• Soak the gelatine in a bowl of cold water.
• Mix the coffee, milk and cream in a bowl, then pour about a quarter of the liquid into a pan and put over a low heat.
• Tip in the sugar and stir until it has dissolved, then remove from the heat.
• Squeeze out the gelatine sheets and add them to the pan. Stir until the gelatine has dissolved.
• Strain the warmed liquid through a sieve into the remaining coffee, milk and cream mix. Stir in the vanilla.
• Ladle it into 4 serving glasses and put in the fridge. Chill for 4 hours or overnight until set.
• To make the coffee syrup, simmer the coffee and sugar until the sugar has dissolved and the coffee has thickened.
• Stir in the Kahlúa and cool. Just before serving, flood the top of each glass with a little syrup.

GINGER SYRUP

Steps:

• In a small, heavy-bottomed saucepan, combine the ginger, sugar, lemon zest and hot pepper (if using) and 2 cups water. Place over medium-high heat and bring to a boil.
• Reduce heat to low and simmer 30 minutes. Remove pepper, if using, and continue simmering until syrup is reduced by half, about 30 minutes. Do not reduce too much or syrup will crystallize when cool.
• Remove syrup from heat and allow to cool. Strain it, reserving the ginger for another use (like candied ginger) if desired. Pour syrup into a jar or bottle, and refrigerate for up to a week; flavor will fade after that. (To make a quick ginger ale, put 2 teaspoons in 1/2 cup soda water and stir.)

GINGER PANNA COTTA WITH MANGO

Steps:

• Spray a paper towel with a little cooking spray and use it to grease 8 (1-cup) custard cups or one 8-cup serving bowl; set aside.
• In a saucepan, sprinkle gelatin over water and let sit for 2-3 minutes, without stirring, to soften.
• Stir until gelatin dissolves.
• Add sugar, milk, evaporated milk, cream, vanilla, and ginger; bring to a simmer over medium, stirring constantly (3-5 minutes).
• Remove from heat, then allow to rest for 2 minutes so flavors can blend.
• Strain mixture into custard cups.
• When cool, cover with plastic wrap and refrigerate until set (6 hours or overnight).
• Unmold, if desired; top each portion with a generous helping of fruit before serving.

PANNA COTTA WITH GINGER SYRUP

Steps:

• Lightly oil or spray 4 4-ounce ramekins, and set aside. In a medium saucepan over medium-low heat, combine the cream, sugar and ginger. Whisk until sugar is dissolved, then remove from heat.
• In medium bowl, combine the gelatin with 3 tablespoons water. Add cream mixture to the gelatin, pouring it through a fine strainer if ginger has not thoroughly dissolved in the cream. Whisk until the gelatin has dissolved.
• Pour the mixture into ramekins. Refrigerate until chilled and firm, 4 to 6 hours. (Do not chill more than 12 hours or the panna cotta will become rubbery.)
• To serve, run a sharp knife around the edge of each panna cotta. Place ramekin upside down on a serving plate and tap bottom with knife; panna cotta should fall out. If it doesn't, use knife tip to release panna cotta from bottom. Garnish with ginger syrup - warm, room temperature or cool - and a few grinds of pepper.

PANNA COTTA WITH CHERRY AND GINGER SAUCE

Steps:

• Soak the gelatine in a bowl with ice and cold water for 10 minutes until very soft.
• Put the cream, milk, sugar and vanilla pod and seeds into a pan and bring gently to a simmer. Drain the gelatine through a fine sieve, discarding any ice and then squeeze out as much water as possible. Add to the cream and mix really well. Pour through a fine sieve into a jug. Leave for 5-10 minutes to thicken slightly, then mix really well and divide evenly between 6 x 150ml small pudding basins or suitable moulds. Cover and chill for at least 6 hours but preferably overnight.
• Put the cherries, sugar, cornflour, ginger and syrup into a pan and cook over a medium heat for 5-10 minutes or until thick and saucy. Add the lemon juice and cool.
• To serve, carefully dip the base of a mould in hot water for 3-4 seconds to loosen the panna cotta, then invert onto a plate. Spoon over the cherry and ginger sauce and repeat with the remaining panna cottas.