Ginger panna cotta with apple jelly

Ginger panna cotta with apple jelly

By
From
Taste of Australia
Serves
4
Prep
20 mins
Cooking time
5 mins
Photographer
Stuart Scott

It was wonderful to stay at the historic Carrington Hotel in Katoomba. The chef Sam Commins shared this gorgeous recipe with me.

Ingredients

Quantity Ingredient
10cm piece fresh ginger, peeled
1 1/2 gelatine leaves
300ml thickened cream
55g caster sugar

Apple jelly

Quantity Ingredient
1 1/2 gelatine leaves
190ml clear apple juice
1/2 pink lady apple, cored and cut into 5 mm dice

Method

  1. Make some ginger juice by processing the ginger in a food processor with 1 tablespoon water until very finely chopped. Press through a sieve to extract the juice. This should make 60 ml ginger juice. Reserve.
  2. Place the gelatine leaves in a bowl, cover with cold water and set aside for 5 minutes or until soft. Drain well.
  3. Meanwhile, place the cream and ginger juice in a small saucepan over medium heat and bring to a simmer. Remove from the heat, add the sugar and stir until it dissolves. Drain and squeeze out the softened gelatine and mix through. Cool to around 60°C, about 10 minutes. Pour into four dessert glasses and refrigerate for 30 minutes.
  4. While the panna cotta is chilling, prepare the apple jelly. Place the gelatine leaves in a bowl, cover with cold water and set aside for 5 minutes or until soft.
  5. Heat the apple juice in a small saucepan over medium–low heat, to just above blood temperature, for about 3 minutes. Remove from the heat. Drain and squeeze out the gelatine, stir it through the apple juice and allow to cool.
  6. Once the panna cotta is set, sprinkle with the diced apple and carefully pour over the apple jelly. Refrigerate for 30 minutes or until set. Serve immediately.

Wine

  • Any botrytised wine would go well here – increasingly we see them made from grape varieties apart from semillon.
Tags:
Lyndey
Milan
Taste of Australia
Australian
Oz
Aussie
tv
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