Served chilled with strawberry sauce,
topped with fresh strawberries and julienne Thai basil
GINGER PANNA COTTA
PF Chang's Restaurant Copycat Recipe
1/4 cups heavy cream
/1/2 cup granulated sugar
1 tablespoon grated ginger
2 packets of powdered gelatin (make sure they amount to 1 1/2 tablespoons)
6 tablespoons of warm water
Heat the cream, ginger and sugar in a saucepan over a medium-low heat until the sugar is dissolved. (Ginger has an enzyme that interferes with the gelatin. Heating the ginger destroys the enzyme.)
Remove and set the cream mixture aside. In a separate, medium-sized bowl add the water then sprinkle over the gelatin. Stir well and then leave it to set a little for no more than a couple of minutes. Now pour the cream mixture over the gelatin and stir until everything is well incorporated and there are no lumps.
Quickly dab a paper towel with some neutral tasting oil, like vegetable oil and lightly oil the ramekins or glasses. Now, fill the glasses with the mixture, leaving about 2 inches for the topping. Transfer the filled glasses to the fridge and leave them to set for about 4 hours or overnight. When the panna cotta has set and is firm, you can decide to either garnish the glasses or you could also invert them onto a serving plate by running a knife around each panna cotta and then flipping it upside down onto the serving plate. This latter option would work nicely if you’ve used a ramekin.
2 lbs ripe strawberries, hulled
1⁄2 cup granulated sugar (depending on sweetness of berries)
2 teaspoons cornstarch
1⁄2 lemon, juice of
1 pinch salt
Combine ingredients in medium saucepan over medium-low heat; stir gently until sugar dissolves and berries are soft, about 10 minutes. Remove from heat and cool. Makes 3 cups.