Caramel panna cotta with homemade gingerbread
- Dessert
- Medium
- 6
- 2 hours
PT2H
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.
Ingredients
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
- 225g of plain flour
- 60g of dark brown sugar
- 1 1/2 tsp mixed spice
- 1 tsp bicarbonate of soda
- 2 1/2 tsp ground ginger
- 120g of unsalted butter
- 170g of black treacle
- 85g of golden syrup
- 1 egg
- 140ml of milk
Equipment
- 200ml Dariole moulds (6)
- 1kg loaf tin
Method
1
Preheat the oven to 150°C/gas mark 2
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
- 225g of plain flour
- 60g of dark brown sugar
- 1 1/2 tsp mixed spice
- 1 tsp bicarbonate of soda
- 2 1/2 tsp ground ginger
- 120g of unsalted butter
- 170g of black treacle
- 85g of golden syrup
3
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
4
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
5
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
6
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
7
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
8
Pour the caramel into the reduced cream mix, whisking continuously - take care as the caramel may spit
9
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
10
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
11
Slice the gingerbread and serve on the side
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Caramel panna cotta with homemade gingerbread
