Ginger pannacotta with lime syrup and raspberries.

S4

pannacotta:
2 leaves of gelatin
400 ml cream
50 ml yellow sugar
25 ml ginger (powder)
1 vanilla pod

lime syrup:
100 ml white sugar
50 + 50 ml water
zest and juice of one lime

100g raspberries

Place the gelatine in water for 4 min. Place the sugar, ginger and cream into a pot. Gut the vanilla pod and put both the pod and the seeds into the pot. Bring to the boil.
Take the pot of the stove and put the gelatine into it.
Pour into espresso cups.
Let it chill for at least 2 hours in the fridge.
Put the white sugar in a pot along with 50 ml water and boil it until it turns light brown, pour in the remaining 50 ml water (it will sizzle) and the lime zest and juice.
It should now be rather syrupy in consistency. Let it cool.
When time to serve, carefully slide a table knife around the inside of the cups to loosen the pannacotta. Knock it out onto a plate, pour syrup around it and top with rasperries.

drink: nothing