Panna Cotta With Ginger Syrup

1. 1

   Lightly oil or spray 4 4-ounce ramekins, and set aside.

2. 2

   In a medium saucepan over medium-low heat, combine the cream, sugar and ginger.

3. 3

   Whisk until sugar is dissolved, then remove from heat.

4. 4

   In medium bowl, combine the gelatin with 3 tablespoons water.

5. 5

   Add cream mixture to the gelatin, pouring it through a fine strainer if ginger has not thoroughly dissolved in the cream.

6. 6

   Whisk until the gelatin has dissolved.

7. 7

   Pour the mixture into ramekins.

8. 8

   Refrigerate until chilled and firm, 4 to 6 hours.

9. 9

   (Do not chill more than 12 hours or the panna cotta will become rubbery.)

10. 10

    To serve, run a sharp knife around the edge of each panna cotta.

11. 11

    Place ramekin upside down on a serving plate and tap bottom with knife; panna cotta should fall out.

12. 12

    If it doesnt, use knife tip to release panna cotta from bottom.

13. 13

    Garnish with ginger syrup warm, room temperature or cool and a few grinds of pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.