Ginger and coconut panna cotta

This panna cotta is delicately flavoured with ginger and coconut essence to retain the lovely caramel creamy taste achieved using the evaporated milk. Increase the ginger and coconut essence if a more intense flavour is desired. 


1- Place the evaporated milk, sugar and ginger in a saucepan over a low heat. Stir until the sugar has dissolved.

2- Add the gelatine to the hot water and stir until dissolved. Stir into the milk mixture and mix well (make sure the dissolved gelatine and milk are the same temperature to avoid lumps). 

3- Strain the mixture into a jug, discarding the ginger. Stir in the coconut essence. Pour the mixture into 4 x 125ml capacity dishes and leave to cool. Cover and set in the refrigerator for about 4 hours or overnight.

 4- Turn the panna cotta out onto serving plates – you may need to quickly dip dishes into warm water or run a knife around the edge of the dishes. Serve with passion fruit and paw paw.  



Suggestions

 Instead of passion fruit and paw paw try serving it with pineapple and lychees, papaya and lime juice or cherries and strawberries