Plated Ginger & Caramel dessert

  Method

  Ingredients

• For Ginger Pannacotta
  • 400g Cream
  • 100g Milk
  • 150g Sugar
  • 25g Fresh peeled ginger
  • 8g Gelatine leaves (3.5pce)

1. Bring cream, milk, sugar and diced up ginger to a boil.
2. Leave to infuse for 20-30min depending on desired ginger flavour.
3. Soak gelatine until soft, drain and melt into the mix.
4. Strain off the ginger and pour into a silicon mould or a lined baking tin.
5. Leave to set in fridge or in freezer (easier to cut semi frozen)

• For Feijoa Caramel Sauce
  • 100g Feijoa
  • 170g Sugar
  • 70g Glucose
  • 30g Water
  • 200g Cream
  • 45g Butter

1. Bring sugar and glucose to a caramel in a pan
2. Add diced feijoa, caramelise it and add slowly the cream into the mix
3. Cook for a minute and leave to cool down to about 40 degrees
4. Mix in butter and blitz until smooth

• For Hokey Pokey
  • 100g Sugar
  • 120g Golden syrup
  • 7g Baking Powder

1. Make a caramel of golden syrup and sugar (154degrees)
2. Add baking powder
3. Pour out onto silipat or baking paper
4. Crush up and store in airtight container

• For Isomalt flan
  • 50g Isomalt powder
  • 5g Freeze dried feijoa

1. Sieve out isomalt powder onto silipat
2. Sprinkle freeze dried feijoa on top
3. Bake at 170degrees until melted
4. Leave to cool on tray, break of pieces and use as garnish
5. Store airtight
   • Note: Very fragile to humidity

• For Caramelised Feijoa Slices
  • 150g Sugar
  • 25g Butter
  • 2pce Feijoa

1. Peel and slice the feijoas
2. Make a caramel from the sugar in a pan and add butter
3. Place out feijoas and let them caramelise gently
4. Serve hot or cold

• For Swiss Mini Meringues
  • 100g Sugar
  • 50g Eggwhite

1. Preheat oven to 120degrees
2. Heat up to 60 degrees (until too warm for your fingertips)
3. Whisk all the time so is doesn't burn
4. Pour mix into machine and whisk cold
5. Pipe out on baking paper and bake at 120degrees for 10min
6. Turn down oven to 90degrees and leave to dry for 2 hours