This ginger panna cotta is a very light Italian dessert, so it’s ideal for lazy summer days. Be careful with your gelatine measurement; it needs to be exact so that the panna cotta is as light as possible.
Ginger panna cotta
- 400ml fresh cream
- 15ml fresh ginger, finely grated
- zest and juice of 1 lemon, grated, reserving 5ml
- 60g castor sugar
- 7g gelatine
- 15ml Grand Marnier or orange liqueur
- 1 x 115g tin granadilla pulp or kiwi slices, to serve
Whip 150ml of the fresh cream in a bowl and refrigerate until needed.
Put the remaining cream in a pot with the ginger, lemon zest and juice and sugar. Heat over a low heat until the sugar has dissolved and slightly thickened. Do not boil. Strain and set aside.
Soak the gelatine in the reserved lemon juice for 5 minutes, then very gently heat over a low heat until the gelatine has just dissolved. Stir the gelatine into the warm cream mixture along with the liqueur. Leave for 40 minutes to cool, then fold in the whipped cream with a metal spoon. Spoon the panna cotta into 4 small bowls, and refrigerate for 3 hours or overnight.
Serve topped with the granadilla pulp or kiwi slices.