GINGER SYRUP
Provided by Eugenia Bone
Categories condiments, project
Time 1h15m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- In a small, heavy-bottomed saucepan, combine the ginger, sugar, lemon zest and hot pepper (if using) and 2 cups water. Place over medium-high heat and bring to a boil.
- Reduce heat to low and simmer 30 minutes. Remove pepper, if using, and continue simmering until syrup is reduced by half, about 30 minutes. Do not reduce too much or syrup will crystallize when cool.
- Remove syrup from heat and allow to cool. Strain it, reserving the ginger for another use (like candied ginger) if desired. Pour syrup into a jar or bottle, and refrigerate for up to a week; flavor will fade after that. (To make a quick ginger ale, put 2 teaspoons in 1/2 cup soda water and stir.)
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 0 grams, Carbohydrate 57 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 5 milligrams, Sugar 51 grams
PANNA COTTA WITH GINGER SYRUP
Steps:
- Lightly oil or spray 4 4-ounce ramekins, and set aside. In a medium saucepan over medium-low heat, combine the cream, sugar and ginger. Whisk until sugar is dissolved, then remove from heat.
- In medium bowl, combine the gelatin with 3 tablespoons water. Add cream mixture to the gelatin, pouring it through a fine strainer if ginger has not thoroughly dissolved in the cream. Whisk until the gelatin has dissolved.
- Pour the mixture into ramekins. Refrigerate until chilled and firm, 4 to 6 hours. (Do not chill more than 12 hours or the panna cotta will become rubbery.)
- To serve, run a sharp knife around the edge of each panna cotta. Place ramekin upside down on a serving plate and tap bottom with knife; panna cotta should fall out. If it doesn't, use knife tip to release panna cotta from bottom. Garnish with ginger syrup - warm, room temperature or cool - and a few grinds of pepper.
Nutrition Facts : @context http, Calories 639, UnsaturatedFat 17 grams, Carbohydrate 55 grams, Fat 47 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 28 grams, Sodium 54 milligrams, Sugar 52 grams, TransFat 0 grams
GINGER PANNA COTTA WITH MANGO
Rich and exotic. Panna cotta is a delicate Italian custard made with gelatin instead of eggs. This one has a silky texture reminiscent of Chinese egg custard tarts. It's flavored with ginger and topped with mango. A perfect Chinese-Italian fusion dessert. Other fruits like apricots, oranges, or berries also work well in place of the mango.
Provided by littleturtle
Categories Gelatin
Time 6h25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Spray a paper towel with a little cooking spray and use it to grease 8 (1-cup) custard cups or one 8-cup serving bowl; set aside.
- In a saucepan, sprinkle gelatin over water and let sit for 2-3 minutes, without stirring, to soften.
- Stir until gelatin dissolves.
- Add sugar, milk, evaporated milk, cream, vanilla, and ginger; bring to a simmer over medium, stirring constantly (3-5 minutes).
- Remove from heat, then allow to rest for 2 minutes so flavors can blend.
- Strain mixture into custard cups.
- When cool, cover with plastic wrap and refrigerate until set (6 hours or overnight).
- Unmold, if desired; top each portion with a generous helping of fruit before serving.
Nutrition Facts : Calories 340.3, Fat 21.4, SaturatedFat 13.2, Cholesterol 79.2, Sodium 109.2, Carbohydrate 31.5, Fiber 1.3, Sugar 20.1, Protein 8
COCONUT PANNA COTTA WITH MANGO & GINGER NUTS
Enjoy a creamy coconut panna cotta with mango slices, crushed ginger nut biscuits and lime zest. It's a gorgeous grown up dessert to end a summer menu
Provided by Melissa Thompson - Journalist and food writer
Categories Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Pour the coconut milk into a saucepan and warm over a medium-high heat for about 20 mins, stirring frequently so it doesn't catch, until reduced by about a quarter (you need around 600ml remaining). Stir in the caster sugar to dissolve, then pour in the double cream. Meanwhile, soak the gelatine in a bowl of cold water for 10 mins. Squeeze out any excess liquid, then add to the coconut milk mixture, stirring until the gelatine has dissolved completely.
- Divide the mixture between six-eight ramekins (about 140ml each) and set aside until the mixture has cooled. Chill for at least 3 hrs until set, or overnight.
- Put the ginger nuts in a sandwich bag and use the end of a rolling pin to crush them to a rough powder. Divide the mixture between six to eight small plates, spreading thinly.
- Prepare a bowl of warm water and dip the ramekins in to loosen the edges. Carefully turn them upside down in the middle of each plate and tap gently until freed.
- Add a couple of mango slices beside each panna cotta, and sprinkle over the lime zest. Serve straightaway.
Nutrition Facts : Calories 398 calories, Fat 32 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 16 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
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- In a small sauce pan, combine water and sugar and bring to a boil. Mix with spoon until the sugar dissolves. Add sliced ginger. Lower heat and simmer until dark and syrupy, about 25-30 minutes. Remove from heat and set aside to cool. Store in the refrigerator in a sealed container with some of the boiled ginger slices. This will keep for a long time this way, as long as the ginger slices are covered in liquid.
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- When serving, spoon 1-2 teaspoons of the ginger syrup over the top of each cup/ramekin. There should be a very thin layer of ginger syrup that floats over the top of the firmed up panna cotta.
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