Tuesday, 9 August 2011

blackstrap molasses panna cotta, ginger syrup, salted peanut crumble

There are three components to this dessert.

Normally, that's two components too many for me.

But I had this idea and I wanted to try it... so here we are.

You will be pleased to know, however, that all three components are super easy to create, and the assembling takes only seconds. It also looks reasonably fancy for something that doesn't require a lot of effort or technique, and delicious enough that I've got my friend asking for the recipe, and craving panna cotta for the rest of the evening. Is this a win? Oh yes, I do believe so.

blackstrap molasses panna cotta with ginger syrup and salted peanut crumble

blackstrap molasses panna cotta with ginger syrup and salted peanut crumble 
(serves 4)

blackstrap molasses panna cotta

300ml cream (10oz)
1 1/2 teaspoons gelatine powder
2 tablespoons blackstrap molasses
2 tablespoons cold water
2 tablespoons hot water

In a bowl, sprinkle gelatine powder into cold water and whisk well. Let it stand for 6 minutes. Slowly add freshly boiled hot water, stirring until all granules are dissolved. Add blackstrap molasses into the mixture and stir until all dissolved.

In a saucepan, cook the cream over medium-low heat until warmed through, stirring constantly and taking care not to let it boil, then add in the liquid blackstrap molasses and gelatine mixture. Continue stirring until well-combined.

Let the mixture cool for 10 minutes. Pour into small dariole moulds if you have them (I didn't, so I improvised with teacups instead!) and refrigerate for 6 hours or until firm. Some of the blackstrap molasses will sink and create thin, dark layer - this is perfectly normal, and creates a cool visual effect!

ginger syrup

1/2 cup water
1/4 cup raw sugar
5cm (2 inches) ginger, thinly sliced

To make ginger syrup, combine water and ginger in a saucepan and bring to a boil. Add sugar, stir till dissolved, and reduce heat to simmer for 10 minutes. Strain and set aside until ready to use.

salted peanut crumble

3 tablespoons peanuts
1/2 tablespoon raw sugar
1/8 teaspoon salt

Lightly toast peanuts in a pan until golden brown and fragrant.
With a mortar and pestle, grind peanuts, sugar and salt until the peanuts break down into small crumbly bits. Keep in an airtight container until ready to use.

To assemble:


To extract panna cotta, briefly sit the moulds in some warm water to loosen it up, and, if necessary, run a knife inside the edges of the panna cotta before turning it onto a serving plate. Spoon over ginger syrup and salted peanut crumble.

blackstrap molasses panna cotta, ginger syrup, salted peanut crumble

32 comments:

  1. One of the most creative panna cotta I have seen...

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  2. I wonder how black strap molasses taste like....

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  3. Thanks tigerfish!

    Michelle, I think blackstrap molasses taste a bit like coffee and burnt sugar. :D

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  4. panna cotta is so delicious and this sounds so lovely with ginger kick!

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  5. When I look at the ingredient of the pannacotta, I was in doubt about the depth. Scroll down, ginger syrup (smile blissfully). Brings back a lot of memory about home; in an east-meets-west kind of way.
    I see a lot of you in this, I guess... ;)

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  6. Thanks kankana!

    Thanks for the feedback PFx! Hmm... I'm thinking strawberries would be a nice addition, for even more contrast in flavours!

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  7. Love the deep flavor of the black strap molasses and the ginger together. This is a lovely delicious and creative dessert, can't wait to try it!

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  8. I love the addition of the peanut crumble with this. It's great dessert.

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  9. Fancy! I've never been a massive panna cotta fan, but the textural contrast of that peanut crumble could sell me on it. :-)

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  10. Thanks Cheryl and Adam! I do adore the rich and complex flavours of blackstrap molasses.

    Thanks Corina!

    Cindy, indeed, the peanut crumble really makes the dish! It's a must-have here.

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  11. Oh, you clever genius you! I adore blackstrap molasses and anything peanut related! I shall have to store this away for a day when I'm feeling ready to ignore my lactose intolerance :)

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  12. You had me at the blackstrap molasses pannacotta, but with the addition of the two other ingredients, this is dessert heaven. You don't even have to cook the peanut crumble!

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  13. So happy you decided to add the 3rd…looks amazing. You make it looks so easy as well

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  14. Oh Hannah - darn those intolerances! Perhaps you can use soy cream instead if you can find it?

    Thanks lacaffettierarosa! It is indeed simple but lovely. :D

    Thanks Adrian - I'm not one to slave away in the kitchen, so I can assure you this really is easy to make!

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  15. Beautiful. I love Pana Cotta and this one is so creative and delicious.

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  16. I'm still not sure what blackstrap molasses are but they sound bloody cool.

    And I'm not about to google it because I think they are something that I strap onto my black outfit when I'm playing 007 on a spy mission to rescue my damsel who is in distress in the frozen city of Minsk.

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  17. Great work Leaf! I love the earthy colors, no doubt complimented in flavor by the ginger and molasses.

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  18. °º✿
    º° ✿✿♥ ° ·.
    Amiga, o prato está muito lindo.
    Delicioso... fiquei com água na boca.
    Bom fim de semana!
    Beijinhos carinhosos.
    Brasil
    °º✿
    º° ✿✿♥ ° ·.

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  19. Thanks polwig!

    chopinandmysaucepan - that sounds very cool indeed. Go blackstrap and molass away. ;)

    Thanks Yasmeen!

    Beijinhos, Magia da Inês. :)

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  20. Oh my.. what is blackstrap molasses? I should google this! Such beautiful presentation though :)

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  21. This reminds me of a very, very good looking creme caramel- but with an important bit of textural crunch. Gorgeous stuff.

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  22. msihua, blackstrap molasses is a byproduct of sugar processing. It's rich and thick and sticky and bittersweet. :)

    Thank you Tori! Yeah, the ginger syrup and salted peanut crumble really completes the panna cotta. :)

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  23. hi leaf, your panna cotta looks so incredibly smooth.. im sure it must have tasted/felt great in the mouth! your blog has so many of the kind of recipes i would love to make. thanks for sharing!! =)

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  24. Mouthwatering pictures. Will try some recipes

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  25. This looks really good. What an inventive twist on the traditional panna cotta!

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  26. What a perfect combination of components. Love the look of your panna cotta too - makes me want to grab the plate and shake it to watch it wobble :)

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  27. Thanks Winston - yes, it was really soft and fragile. :)

    Thanks Sb!

    Thanks, My Food Odyssey!

    Thanks Y, this was indeed one very wobbly panna cotta! :p

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  28. Now that doesn't sound very indolent to me, it does, however, sound as though it's the sort of thing I would not say no too. I've been meaning to make pannacotta for ages but still haven't got around to it. This is such an interesting version.

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  29. yum! The pudding flavours sound great

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  30. Wonderfull your blog...
    I love your recipes.
    I have added to your followers because of the content offered is very interesting and pleasant to read.
    If you like, go and see, you're welcome.
    The magic pumpkin

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  31. Ah Choclette, I see you have been fooled by the appearance of the dish. But I promise you, it is indeed very easy and thus still well-suited for indolent cooks. ;)

    Thanks Anh!

    Thank you for your kind words, LaMagicaZucca. :)

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  32. What an interesting combination of flavours - looks delicious and would love to try this. Thanks for sharing!

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