Ginger Panna Cotta With Cumquat Compote & Pecan Dust

1. 1

   pour contents of gelatin envelope into a bowl with water and set aside.

2. 2

   Bring cream,half& half and sugar and ginger to a low boil in a saucepan-stirring often. When it begins to boil, take off of heat, add vanilla and prepared gelatin. Stir very well, until gelatin dissolves.

3. 3

   Using a strainer, pour the mixture into 6 ramekins. Allow to cool,then place in refrigerator for at least 4 hours.

4. 4

   While mixture cools, slice cumquats and put in a saucepan. Add sugar and water and bring to a boil. When boiling, reduce heat to low and allow to simmer for at least an hour--mixture is ready when the water becomes syrupy-but not super thick. Turn off heat, add rum and stir. Let the mixture sit until cool. When cool, it should have the consistency of maple syrup as opposed to honey.

5. 5

   When ready to serve, dip the ramekins in warm water, run a butter knife around the edges and turn onto dessert plates. Arrange the slicess of cumquat on top of the panna cotta, drizzle the syrup around the plate and dust the whole thing with the pecan powder.

6. 6

   Enjoy.

No nutritional information available.

No additional tips available.