Ingredients:
For the panna cotta:
- Sunflower oil, for greasing
- 6 sheets of gelatine
- 600ml single cream
- 300ml double cream
- 75g caster sugar
- 1 tbsp vanilla extract
For the sweet salsa:
- 200g pineapple (i used rings from a can, fresh works too)
- 4 stem ginger bulbs, diced
- 6 tbsp ginger syrup (from the jar)
Method:
1. You will need six metal pudding basins (timbale moulds). 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 creams 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. Divide the mixture among the oiled moulds, pouring almost to the top. Allow to coll a little, then cover with cling film and chill in the fridge for a minimum of 6 hours, or ideally overnight, until set and form 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. Spoon the salsa on top and around the edges to serve.
Let me know in the comments if you have made this recipe - it was so good!
