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Panna cotta with caramelised figs, ginger caramel and fried ginger

Creamy, caramelly, gingery, this panna cotta is sure to impress! It is accompanied by ginger caramel, fried ginger and caramelised figs.
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Prep Time 20 minutes
Course Dessert
Servings 4 people

Ingredients
  

For the Panna Cotta

  • 2 leaves gelatine
  • 300 ml cream
  • 100 ml milk
  • 2 tbsp sugar
  • 1 tsp vanilla extract/ scraped beans from 1/2 vanilla pod

For the Ginger Caramel

  • 100 g granulated white sugar
  • 2 tbsp butter
  • 3 tbsp cream
  • pinch salt
  • pinch powdered sugar

For the fried ginger

  • 3 cm piece ginger
  • 2-4 tbsp oil, for frying
  • 2 tbsp castor sugar

For the caramelised figs

  • 1 tsp sugar
  • 1 tbsp butter
  • 4-6 fresh figs

Instructions
 

For the Panna Cotta

  • Spray 4 dariole moulds or ramekins with non-stick spray and keep aside.
  • In a small bowl, soak the gelative leaves in cold water.
  • In a saucepan, bring the milk, cream, sugar and vanilla extract to a gentle simmer.
  • Take the saucepan off the heat. Squeeze any excess water from the softened gelatine and add the leaves into the hot mixture and stir until the gelatine is completely dissolved.
  • Carefully pour the mixture into the 4 moulds/ ramekins and allow to set in the fridge for at least 5 hours to overnight.

For the Ginger Caramel

  • Place the sugar in a small saucepan and turn on the heat to medium.
  • Allow the sugar to melt completely. Swirl (but do not stir) the mixture around to ensure even caramelisation. Once the mixture reaches an amber colour, take the pan off the heat.
  • Tip in the butter and stir into the caramel. be cautious as the mixture will bubble vigorously.
  • Next stir in the cream, salt and ground ginger and reserve the caramel mixture.

For the Fried Ginger

  • Slice the ginger as finely as you can.
  • In a small pan, add a few tablespoons of vegetable oil and heat on medium. Fry the thinly sliced ginger until crispy and golden.
  • Take the ginger out of the oil, place on absorbent paper for a few minutes and gently toss in castor sugar whilst still hot.

For the Caramelised Figs (optional)

  • Half the fresh figs.
  • Place the sugar and butter in a non-stick saucepan on medium high heat. Place the figs fleshy side down in the saucepan and cook for a few minutes until golden and caramelised. Remove from the heat.

For the assembly

  • Carefully slide a thin knife around the edges of the mould/ ramekins and turn over a serving saucer to unmould.
  • Place 2 halves of caramelised figs next to the panna cotta.
  • Drizzle over some ginger caramel (microwave for a few seconds if too thick), and sprinkle over some fried ginger.