Serves 8 or 9
3 cups/720 ml heavy whipping cream
½ cup/120 ml milk
2½ oz/70 g fresh ginger, peeled and minced
½ vanilla bean, split lengthwise
One ¼-oz/7-g packet powdered gelatin (scant 1 tbsp)
3 tbsp water
⅔ cup/130 g granulated sugar
Pinch of kosher or fine sea salt
- In a medium, heavy saucepan, combine the cream, milk, and ginger. Using a small paring knife, scrape the seeds from the vanilla bean halves into the pan and then add the bean halves. Place over medium heat and heat until the liquid begins to foam around the edges of the pan, about 5 minutes. Remove from the heat, cover, and let steep for 15 minutes.
- Meanwhile, in a small, heat-resistant bowl, stir together the gelatin and water and set aside to allow the gelatin to soften, about 5 minutes. Pour hot water to a depth of 1 to 2 in/2.5 to 5 cm into a slightly larger bowl and rest the base of the gelatin bowl in the water. Stir until the gelatin is dissolved and clear, 2 to 3 minutes.
- Strain the hot cream mixture through a fine-mesh sieve held over a medium bowl. Stir in the sugar and salt until dissolved and then whisk in the gelatin mixture. Let the mixture cool until it is still warm but not hot, stirring occasionally so the vanilla seeds will be dispersed evenly in the finished dessert.
- Divide the warm mixture evenly among eight or nine ½-cup/120-ml ramekins. Cover with plastic wrap and refrigerate until set, at least 4 hours. (They will keep for up to 3 days.) Serve chilled.