Coconut pannacotta with crystallised ginger syrup recipe

Ingredients

• 500 ml coconut cream
• 400 ml single cream
• 100 g caster sugar
• 1 vanilla pod, split lengthways
• 7 gelatine sheets, cut into small pieces

Method

1. Put the coconut cream, single cream, caster sugar and split vanilla pod in a large saucepan. Bring the mixture to a gentle simmer, stirring continuously, then remove it from the heat.
2. Transfer 200ml of the hot cream mixture to a heatproof bowl. Add the pieces of gelatine sheet and stir until they have dissolved completely.
3. Return the gelatine mixture to the saucepan and mix thoroughly. Remove the vanilla pod, wash it and leave it to dry if it will be used solely as a decorative garnish.
4. Divide the coconut mixture between six cling-film-lined ramekins or small pudding basins. Cover and refrigerate for several hours, until fully set.
5. Mix the ginger conserve, honey and water to make a syrup. Unmould the panna cottas and serve them with the syrup, crystallised ginger and chopped lychees. If used, add a thin strip of vanilla pod as a non-edible garnish.