Cooking InstructionsDownload PDF
Preheat the oven to 150°C, gas mark 2.
To make the panna cotta, chop the white chocolate.
On a roasting tray, combine the chocolate and sunflower oil.
Place in the oven and roast for 20-25 minutes, stirring every couple of minutes until it’s a deep caramel colour. Don’t worry if it starts to look grainy and lumpy, keep spreading it out and it will come together at the end.
Remove from the oven and place in a bowl and stir in the sea salt flakes.
Combine the gelatine and 90ml water in a small bowl and set aside to absorb.
Heat the cream in a small pot to just below boiling point.
Stir in the gelatine until completely melted and pour over the chocolate.
Let stand for 2 minutes then whisk in the vanilla and ginger.
Strain the mixture into 6 x 250ml moulds and refrigerate for at least 2 hours or until set.
Peel and grate the fresh ginger and crush the cardamom pods.
To make the syrup, combine the sugar and remaining water over a medium heat and cook, stirring until all the sugar has dissolved. Add the fresh ginger and spices and set aside until completely cool.
Strain and set aside to serve.
Dip the panna cotta moulds in boiling water for a couple seconds and unmould each onto serving plates.
Drizzle with the ginger syrup and serve.