For the Jelly:
1 cup fennel liqueur or fennel syrup (I used fennel liqueur) slightly warm
2 leaves gelatine
Soak the gelatine in a very small amount of water until soft and then add to the fennel liqueur
Pour into 8 small moulds to a depth of 1 1/2 cms and leave to set in the fridge for 1 hour
For the Panacotta:
1 cup cream
1/4 cup sugar
1/2 tsp powdered ginger
2 tbsp chopped chrystalised ginger
2 1/2 leaves gelatine
1 cup cream for whipping
For the Ginger Sauce:
2 tbsp golden syrup
2 tbsp butter
1 1/2 tsp ginger powder
Bring the first cup of cream to a simmer, add the sugar and both gingers and cook gently for 2 minutes. Remove from heat.
Soak the gelatine in a very small amount of water until soft.
Add the gelatine to the warm cream, stir until dissolved and then cool to room temp.
Whisk the 2nd cup of cream and gently fold in to the other cream mixture.
Pour onto the top of the set fennel jelly and allow to set for 4 hours before serving.
For the sauce, melt the butter with the golden syrup and add the powdered ginger. Simmer gently for 2 minute. Leave to cool slightly then decorate the plate with the sauce and some fennel fronds.
Adapted from Fran’s Raspberry Panacotta recipe and inspired by Kate and her fennel syrup recipe http://glutenfreegirl.com/fennel-syrup/ via Gluten Free Girl