Panna Cotta With Ginger Syrup

• Vegetable oil or nonstick spray
• 2 cups heavy cream
• 1/2 cup sugar
• 1 1/2 teaspoons powdered ginger
• 1 packet (1/4 ounce) powdered unflavored gelatin
• 1/2 cup ginger syrup (see recipe)
• Ground black pepper, for garnish

1. Lightly oil or spray 4 4-ounce ramekins, and set aside.
2. In a medium saucepan over medium-low heat, combine the cream, sugar and ginger.
3. Whisk until sugar is dissolved, then remove from heat.
4. In medium bowl, combine the gelatin with 3 tablespoons water.
5. Add cream mixture to the gelatin, pouring it through a fine strainer if ginger has not thoroughly dissolved in the cream.
6. Whisk until the gelatin has dissolved.
7. Pour the mixture into ramekins.
8. Refrigerate until chilled and firm, 4 to 6 hours.
9. (Do not chill more than 12 hours or the panna cotta will become rubbery.)
10. To serve, run a sharp knife around the edge of each panna cotta.
11. Place ramekin upside down on a serving plate and tap bottom with knife; panna cotta should fall out.
12. If it doesnt, use knife tip to release panna cotta from bottom.
13. Garnish with ginger syrup warm, room temperature or cool and a few grinds of pepper.

vegetable oil, heavy cream, sugar, powdered ginger, packet, ginger syrup, ground black pepper

Taken from cooking.nytimes.com/recipes/1014693 (may not work)