Caramel panna cotta with homemade gingerbread

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Josh Eggleton manages a wonderful night and day contrast of damp, treacly gingerbread and creamy, rich caramel panna cotta in this indulgent dessert. Served together they make a striking dessert, but for extra special presentation, a nutty, crunchy tuile or wafer would make a delicious addition.

First published in 2015




Panna cotta recipe

  • 150ml of milk
  • 600ml of double cream
  • 1 vanilla pod
  • 2 1/2 bronze gelatine leaves
  • 150g of caster sugar

Gingerbread recipe


  • 200ml Dariole moulds 6
  • 1kg loaf tin


Preheat the oven to 150°C/gas mark 2
To make the gingerbread, sieve the plain flour, dark brown sugar, mixed spice, bicarbonate of soda and ground ginger together in a bowl. In a heavy-based saucepan, melt the butter, treacle and syrup
Allow the warm, melted ingredients to cool, then slowly whisk in the egg and milk. Add the sieved dry ingredients to the saucepan, mix well to combine then pour contents of saucepan into a tin lined with baking parchment
  • 140ml of milk
  • 1 egg
Bake the gingerbread for approximately one hour, until a skewer inserted into the centre comes out clean. Once baked and cooled, but still a little warm, wrap in cling film and leave to age for two days - this is desirable as it helps to develop the flavours, though is not essential
For the panna cotta, combine the milk, cream, and scraped vanilla seeds in a heavy based pan
  • 150ml of milk
  • 600ml of double cream
  • 1 vanilla pod
Bring to the boil, then slowly simmer until reduced by one third. Meanwhile, soak the gelatine leaves in cold water for at least four minutes. Squeeze out the soaked gelatine leaves and add to the simmering liquid, stirring to dissolve
  • 2 1/2 bronze gelatine leaves
Add the caster sugar to a separate heavy based pan with one tablespoon of water. Cook until it reaches a dark caramel colour
  • 150g of caster sugar
Pour the caramel into the reduced cream mix, whisking continuously - take care as the caramel may spit
Once the caramel and cream mixture has combined, pass through a sieve to remove any sugar lumps. Pour into dariole moulds and leave to set in the fridge for 4 hours
To plate, dip the dariole moulds into boiling water for 5 seconds to help loosen the panna cottas. Invert the puddings onto a dessert plate and slowly remove the moulds
Slice the gingerbread and serve on the side
First published in 2015

Josh Eggleton turned down jobs with some of Britain’s most renowned chefs in order to follow his dream of running his own establishment. At The Pony Chew Valley, he cooks modern British food with an emphasis on sustainability and artisanship.

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