We are now die-hard fans of Panna cotta. Introducing my post of ginger and lemon infused panna cotta with sautéed pineapple salsa. I really hope to post many more varieties of panna cotta :)
Panna cotta desserts can be made ahead of party and will surely be a hit. No need of baking. It can be set either in ramekins or in dariole moulds.
Adapted from Gail Simmons "A twist on the classic Italian dessert"
Ingredients for Panna Cotta:
Milk - 1 cup, another ¼ cup to bloom gelatin
Whipping cream - 1 cup
Sugar - ½ cup
Fresh Ginger - 6 slices
Lemon peel - 1 strip
Vanilla extract - a dash
Gelatin - 2 tsp
Non-stick spray - to grease ramekins
To prepare Panna Cotta:
- In a saucepan, pour 1 cup milk, whipping cream, sugar, ginger slices, lemon peel, vanilla extract and heat in medium flame.
- Bring to simmer, switch off the flame and cover with a lid. Allow to steep for 20 minutes.
- Meanwhile bloom the gelatin. To bloom, warm ¼ cup of milk and sprinkle the gelatin powder on top. DO NOT STIR YET. Leave it for 5 minutes to soak and soften; then stir the milk and combine the gelatin. If any lumps form, warm the milk and give a good stir; make sure you do not boil the milk as the gelatin loses the settiing agent when boiled.
- Now pour the gelatin dissolved milk back to the saucepan and give a good stir. Pour through a sieve to remove the gelatin lumps and the ginger lemon peel.
- Spray the ramekins with non-stick spray to evenly coat the insides. Pour the panna cotta mixture evenly on the ramekins, cover with cling film and refrigerate for 5 hours or overnight to set.
Chopped fresh pineapple - 1 cup
Sugar - 2 tbsp
Water - 2 tbsp
Fresh ginger - 2 slices, cut in julienne
To prepare Pineapple salsa:
- Heat sugar and water in a saucepan.
- Add chopped pineapple and ginger and cook it turns soft.
- Cool the mixture. Strain the liquid and reserve the pineapple.
- Once the panna cotta is set, invert the ramekins on to a plate.
- Garnish with pineapple pieces on top and pour the liquid over the sides.