Peter’s baobab pannacotta with ginger jelly

From leading chef Peter Gordon.

This dessert combines the subtle sharpness of Baobab, the warming heat of ginger, rich sweet honey and comforting cream. A perfect dessert in many ways. Serve in summer with raspberries or in winter with poached pears or quince. A wafer or biscotti also goes well with them. Makes 6 desserts ideally use metal moulds (they’re easier to turn out) 150ml ~ 200ml in capacity

Ginger Jelly

  • 2 leaves of gelatine (or 1 teaspoon powdered gelatine see note below)
  • 1 teaspoon finely chopped or grated peeled fresh ginger (stem ginger also works)
  • 180g apple juice (or water at a pinch if so, increase the honey to 90g)
  • 70g honey
  • 20g blueberries (optional but they look great and add a tinge of colour

Soak the gelatine in cold water for 3 minutes. Place everything else in a small pan and bring it almost to the boil, shaking the pan from time to time. Gently squeeze excess water from the gelatine with your hands, drop into the hot juice and stir until dissolved. Spoon the berries into your moulds then pour the liquid over them. Sit the moulds on a tray and once cooled to room temperature place in the fridge to set. It will take around an hour.

Panna cotta

  • 500g single cream
  • 70g sugar (or try golden syrup or honey)
  • 4 leaves of gelatine (or 2 teaspoons powdered gelatine ~ see note below*)
  • 2 tbsp Baobab powder

Bring the cream and sugar to a boil then take off the heat. Soak the gelatine in cold water for 3 minutes. Gently squeeze excess water out with your hands, drop into the cream and whisk until dissolved. Leave to sit for 15 minutes. Mix the baobab powder with 3 Tablespoons warm water to form a paste, then whisk into the cream mixture, avoiding lumps. Leave it to cool to body temperature. If that temperature is reached put on top of the ginger jelly otherwise it would melt. Gently spoon or pour the panna cotta mixture on top of the jelly in the moulds, then cover with cling-film and place in the fridge to set. This will take at least 5 hours, but best left for 8 or more. To tip out, dip the moulds very briefly in very hot water then invert on a plate and firmly shake out. Eat within 4 days.

*Gelatine if using powdered

Use 1 level teaspoon of powdered gelatine in place of every 2 gelatine leaves. Sprinkle 1 teaspoon powdered gelatine over 2 teaspoons hot water and stir to dissolve before mixing into the hot liquid.