Panna cotta with pineapple and ginger salsa recipe
 Mary Berry's velvety smooth panna cotta is delicious enough on its own, but add the ginger and pineapple for a real fresh punch. Equipment: You will need 6 x 150–175ml/5-6fl oz metal individual pudding basins (dariole moulds). sunflower oil, for greasing6 leaves fine leaf gelatine (11g) 600ml/20fl oz single cream300ml/10fl oz double cream75g/2½oz caster sugar1 tbsp vanilla extract sunflower oil, for greasing 6 leaves fine leaf gelatine (11g) 600ml/20fl oz single cream 300ml/10fl oz double cream 75g/2½oz caster sugar 1 tbsp vanilla extract 1 small ripe pineapple, finely chopped(size of a currant)4 bulbs stem ginger, finely chopped (size of a currant)6 tbsp ginger syrup, from the jar 1 small ripe pineapple, finely chopped(size of a currant) 4 bulbs stem ginger, finely chopped (size of a currant) 6 tbsp ginger syrup, from the jar Method Oil the inside of six 150–175ml/5-6fl oz metal individual pudding basins (timbale moulds) with sunflower oil and leave upside down to drain on kitchen paper to remove any excess.To make the panna cotta, soak the gelatine leaves in a bowl of cold water for about 5 minutes, or until soft.Pour both creams and the sugar into a saucepan and gently heat, stirring until just about to boil. Remove from the hob before it boils.Remove the gelatine from the water and squeeze to remove any extra water. Add the gelatine to the warm cream and stir until it has completely dissolved. Stir in the vanilla. Decant into a jug and pour into the moulds then cover with cling film. Leave in the fridge for a minimum of 6 hours, or ideally overnight, until firm to the touch.To make the salsa, mix the ingredients together in a bowl. Carefully turn out the panna cotta and invert it into the centre of a small plate. Spoon the salsa on top and around the edges. Oil the inside of six 150–175ml/5-6fl oz metal individual pudding basins (timbale moulds) with sunflower oil and leave upside down to drain on kitchen paper to remove any excess. Oil the inside of six 150–175ml/5-6fl oz metal individual pudding basins (timbale moulds) with sunflower oil and leave upside down to drain on kitchen paper to remove any excess. To make the panna cotta, soak the gelatine leaves in a bowl of cold water for about 5 minutes, or until soft. To make the panna cotta, soak the gelatine leaves in a bowl of cold water for about 5 minutes, or until soft. Pour both creams and the sugar into a saucepan and gently heat, stirring until just about to boil. Remove from the hob before it boils. Pour both creams and the sugar into a saucepan and gently heat, stirring until just about to boil. Remove from the hob before it boils. Remove the gelatine from the water and squeeze to remove any extra water. Add the gelatine to the warm cream and stir until it has completely dissolved. Stir in the vanilla. Remove the gelatine from the water and squeeze to remove any extra water. Add the gelatine to the warm cream and stir until it has completely dissolved. Stir in the vanilla. Decant into a jug and pour into the moulds then cover with cling film. Leave in the fridge for a minimum of 6 hours, or ideally overnight, until firm to the touch. Decant into a jug and pour into the moulds then cover with cling film. Leave in the fridge for a minimum of 6 hours, or ideally overnight, until firm to the touch. To make the salsa, mix the ingredients together in a bowl. Carefully turn out the panna cotta and invert it into the centre of a small plate. Spoon the salsa on top and around the edges. To make the salsa, mix the ingredients together in a bowl. Carefully turn out the panna cotta and invert it into the centre of a small plate. Spoon the salsa on top and around the edges. Recipe tips Both the panna cotta and the salsa can be made up to 2 days ahead.