Sarah’s Fennel & Ginger Panacotta

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For the Jelly:
1 cup fennel liqueur or fennel syrup (I used fennel liqueur) slightly warm
2 leaves gelatine

fennel leaves for decoration

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 via Gluten Free Girl


Dwight’s “Save your life” Fennel and Ginger Soup

This soup cures cancer, prevents cancer, works on all kinds of menstrual and bowel symptoms and gives you fresh breath 🙂
medium fresh ginger peeled and diced
1/2 red onion, diced
2 garlic cloves

3 carrots, peeled and sliced thin
2 quarts of water
1 large fennel, cored and diced
Parmigiano reggiano cheese grated
Salt and pepper
sourdough croutons

Saute’ the 1st three ingredients until soft and bring to a boil with the fennel and carrots in the salted water, decrease heat and simmer for 20-30 minutes. Salt and pepper to taste. (If the ginger is too strong for you, add water or think of the soup as chemotherapy hehe)
Serve hot with the sourdough croutons and grated P-R and enjoy a long and healthy life.

Anita’s Fennel Soufflé

500gr Fennel
½ glass white wine
200ml Bechamel sauce

70 gr Ginger
3 eggs
pinch nutmeg
salt & Peppe
4 tbsp Grated Pecorino cheese
4 tbsp olive oil

clean the fennel and slice finely saute in the olive oil add the wihite wine and cover with a lid simmer til cooked.
Make the bechamel sauce add the green of the fennel and grated ginger season with S&P. Put all ingriedients in a mixer and mix till thick and creamy.
Prepare ramekins ( use the small ones made of Alu ) and pour in the mixture put in baking tray with hot water and bake in a pre heated oven for 40 minutes at 180° c make 8 to 9

200ml cream
Knob of butter
6 tbsp grated Pecorino
2 pkt Saffron
Melt the butter and add the cream with the saffron and grated Pecorino .
To serve using knife ease out carefully from the ramekins onto a plate and decorate with the sauce and some chopped green from the fennel.

Sarah’s Parkin Recipe


  • 110g soft butter
  • 110g soft dark brown sugar
  • 155g black treacle
  • 100g golden syrup
  • 225g medium oatmeal or blitzed up porridge oats
  • 110g self-raising flour
  • 2 tsp ground ginger plus 50g chopped chrystalized ginger
  • 2 tsp ground mixed spice
  • 2 medium eggs, beaten
  • 100 ml milk
  • Pinch of salt
    1. Preheat the oven to 140C/120C fan/Gas Mark 1. Grease and line a 20cm x 20cm square cake tin.
    2. In a pan, over a gentle heat, melt the butter, sugar, treacle and golden syrup. Don’t allow the mixture to get too hot or bubble. When they have melted together remove from the heat and allow to cool slightly.
    3. In a large mixing bowl sift in the dry ingredients and make a well in the centre. Gradually add the melted butter mixture and fold together. Pour in the beaten eggs and milk and combine together. Mixture will be quite runny but don’t worry.
    4. Pour into your baking tin. Bake for 1 hour, however keep an eye on it as parkin can easily become dry and over baked.
    5. Remove from the oven and leave in the tin for 20 minutes. Tip onto a cake rack and leave to cool completely.
    6. Store the parkin in a cake tin and wrapped in greaseproof paper. You must keep it in a tin for a minimum of 1 day and up to a week before you cut it. Leaving it to develop will give it a moist and sticky texture, as well as making the flavour richer and deeper.

      Adapted from a BBC Food recipe.