Photo: Marco del Grande
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Ingredients
- 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
Method
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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