Saffron and ginger pannacotta

Method

1. Wrap the grated ginger in a piece of clean muslin or an unused J-cloth. Squeeze through the cloth until you have 1 tsp ginger juice, then discard the ginger pulp.
2. Soak half the saffron in 50ml of the milk for 5 minutes. Put the rest of the milk in a pan with the cream, agar agar and sugar, then add the saffron-infused milk. Cook on a medium heat, stirring, until the agar agar and the sugar have dissolved, then gently simmer for 4½ minutes, being careful not to let it burn. Stir in the ginger juice and simmer for a further 2 minutes. Put equal amounts of the remaining saffron strands into the bottom of each mould.
3. Pour the liquid into a jug and leave to cool to room temperature. Strain the cooled mixture through a fine sieve into the moulds, then chill in the fridge for about 3 hours until set.
4. Before serving, dip the moulds in boiling water for 30-60 seconds, then roll the moulds between the palms of your hands to loosen the pannacotta from the sides. Turn out onto plates and serve with a handful of berries on the side, if you like.

This recipe is from Prashad at Home by Kaushy Patel (RRP £25; Saltyard Books).