Take the grated ginger and wrap it in a piece of muslin. Squeeze through the cloth until you have 1 teaspoon of juice, then discard the pulp.
Soak half the saffron in 50ml of the milk for 5 minutes. Add it to a pan containing the rest of the milk, the cream, the agar agar and the sugar. Cook on a medium heat, stirring until the agar agar and sugar are dissolved, then gently simmer for 4 1/2 minutes, being careful not to let it burn. Stir in the ginger juice and simmer for a further 2 minutes.
Divide the mixture equally between the pudding moulds and sprinkle with the rest of the saffron so that you can see the bright orange streaks floating in the liquid. Leave to cool and set, then place in the fridge until you are ready to serve.
Soak the moulds in boiling water for 30-60 seconds, then roll the moulds between the palms of your hands to loosen the panna cotta from the sides.
Tip onto individual plates with some fresh berries or chopped fruit.
Notes: this recipe is wheat-free, vegetarian and nut-free.
Recipe from Prashad At Home: Indian Cooking From Our Vegetarian Kitchen by Kaushy Patel, Salt Yard Books. Photography by Matt Russell.