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
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!
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 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|