Ingredients

Ginger Jelly
• 2 leaves / 1 level teaspoon powdered gelatine (in 2 teaspoons of hot water)
• 1 teaspoon finely chopped or grated peeled fresh ginger
• 180g apple juice
• 70g honey
• 20g blueberries (optional)
Panna cotta
• 500g single cream
• 70g sugar (or honey)
• 4 leaves / 2 level teaspoons powdered gelatine (in 4 teaspoons of hot water)
• 2 tablespoons baobab powder

Instructions

Ginger Jelly
1. Soak/dissolve the gelatine in a little water.
2. Place everything else in a small pan and bring it almost to the boil, shaking the pan from time to time.
3. Gently squeeze excess water from the gelatine, add to the hot juice and stir until dissolved.
4. Spoon the berries into 6 moulds then pour the liquid over them. Once cooled to room temperature place in the fridge to set; it will take around an hour
Panna cotta
5. Bring the cream and sugar to a boil then take off the heat.
6. Soak/dissolve the gelatine in a little water. Gently squeeze excess water out, drop into the cream and whisk until dissolved. Leave to sit for 15 min.
7. Mix the baobab powder with 3 tablespoons warm water to form a paste, then whisk into the cream mixture. Leave it to cool to body temperature.
8. Gently spoon or pour the panna cotta mixture on top of the jelly, then cover with cling-film and place in the fridge to set. This will take at least 5 hours.
9. Serve in summer with berries or in winter with poached pears.