Buy only what you need and store in a sealed plastic bag or glass jar in the refrigerator.
375ml cream
90g sugar
4 tbsp of freshly grated ginger
10g of gelatine
375ml of cold buttermilk
1 tsp of vanilla essence
2 oranges
2 punnets of quartered strawberries
50g caster sugar
1 tbsp of red wine vinegar
1 teaspoon of orange flower water
Heat 375ml cream, 90g sugar and 4 tbsp of freshly grated ginger, stirring so the sugar dissolves. Take off the heat once it starts simmering. Add 10g of gelatine and stir well until dissolved. Strain it through a fine sieve into a pouring jug and stir in 375ml of cold buttermilk and a teaspoon of vanilla essence. Pour into moulds and refrigerate for at least 4 hours. Meanwhile, peel 2 oranges, making sure the pith is cut off completely, and cut the segments out. Toss the orange segments with 2 punnets of quartered strawberries, 50g caster sugar, 1 tbsp of red wine vinegar, the remaining juice from the leftovers of the oranges, and 1 teaspoon of orange flower water into a bowl. Mix thoroughly.
To serve
Unmould the pannacotta and serve with the salad.
Makes 8.
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