Panna Cotta with Pineapple and Ginger

1. Oil the inside of each mould with sunflower oil, then leave upside down to drain on kitchen paper to remove any excess oil.

2. To make the panna cotta, soak the gelatine leaves in a small bowl of cold water for about 5 minutes or until soft.

3. Pour the single and double cream into a saucepan, add the sugar and gently bring to the boil, stirring to dissolve the sugar, until just scalding (about to boil). Immediately remove from the heat.

4. Remove the gelatine from the water and squeeze to get rid of any excess water. Add to the warm cream and stir until the gelatine has completely dissolved. Stir in the vanilla extract and pour into a jug (see tip). Divide the mixture between the oiled moulds, pouring almost to the top. Allow to cool a little, then cover with cling film and chill in the fridge for a minimum of 6 hours, or ideally overnight, until set and firm to the touch.

5. To make the salsa, mix all the ingredients together in a bowl.

6. Carefully turn out each panna cotta and invert it into the centre of a small plate (see tip). Spoon the salsa on top and around the edges to serve.

Cook time: 5 minutes / Chilling time: a minimum of 6 hours

Prepare ahead: The panna cotta and salsa can both be made up to 2 days ahead and kept in the fridge.

Mary’s Classic Tips:

* There is a lot of cream, so you may find it easier to split it into two batches, pouring it out a half at a time to avoid spilling it.

* To turn a panna cotta out of its mould easily, dip the base in hot water for a few moments until the panna cotta loosens in the mould, then invert on a serving plate.