Panna Cotta With Ginger Syrup

Ingredients

• Vegetable oil or nonstick spray
• 2 cups heavy cream
• ½ cup sugar
• 1 ½ teaspoons powdered ginger
• 1 packet (1/4 ounce) powdered unflavored gelatin
• ½ cup ginger syrup (see recipe)
• Ground black pepper, for garnish

4 servings

Preparation

1. Lightly oil or spray 4 4-ounce ramekins, and set aside. In a medium saucepan over medium-low heat, combine the cream, sugar and ginger. Whisk until sugar is dissolved, then remove from heat.
2. In medium bowl, combine the gelatin with 3 tablespoons water. Add cream mixture to the gelatin, pouring it through a fine strainer if ginger has not thoroughly dissolved in the cream. Whisk until the gelatin has dissolved.
3. Pour the mixture into ramekins. Refrigerate until chilled and firm, 4 to 6 hours. (Do not chill more than 12 hours or the panna cotta will become rubbery.)
4. To serve, run a sharp knife around the edge of each panna cotta. Place ramekin upside down on a serving plate and tap bottom with knife; panna cotta should fall out. If it doesn’t, use knife tip to release panna cotta from bottom. Garnish with ginger syrup — warm, room temperature or cool — and a few grinds of pepper.