A protein enzyme in ginger juice can curdle milk into a set tofu-like dessert, and is the basis of a popular dessert in Guangdong, China. The setting effect can be finicky, but the same flavours can be realised here.
• 20g powdered gelatin
• 1 litre full-cream milk
• 150ml thickened cream
• ¾ cup caster sugar
• 1 tsp vanilla extract
• 3 tbsp grated ginger, juice only
• 1 cup green seedless grapes, quartered
• 1 cup red seedless grapes, quartered
Sprinkle the gelatin over 250ml milk and leave to bloom for 5 minutes. Combine the remaining milk, cream, sugar and vanilla in a saucepan and whisk over medium heat until the sugar is dissolved and steam rises. Whisk through the ginger juice, then add the gelatin and milk mixture over heat until completely dissolved. Strain into 6 x 200ml presentation bowls and chill in the fridge until set, about 2 hours.
To serve, cover half of the top of the panna cotta with the quartered green grapes, and the other half with the quartered red grapes.