Ginger Panna Cotta with Cinnamon Ice Cream

Make the panna cotta

Mix the flour with the butter and sugar in a bowl until it forms a crumbly mixture

Add the grated ginger, salt, and eggs, mixing until smooth

Transfer the mixture to a floured surface and knead until it comes together

If necessary, add more flour

Wrap with plastic wrap and refrigerate for 30 minutes

Roll out the panna cotta with a rolling pin and cut into 12 cm diameter circles

Use these to line the bottoms and sides of 15 mini tart pans

Crimp the edges with a knife and fork

Bake in a moderate oven (180°C) preheated for 15 minutes or until lightly golden

Let cool, then demold

Make the cinnamon ice cream

Pack the ground cinnamon in a clean cloth and tie with twine

Fry the water and cinnamon package in a saucepan for one minute

Remove the package and squeeze out any remaining liquid from the cloth

Let the infusion cool, then mix it into the slightly softened vanilla ice cream

Chill in the freezer until firm

At serving time, place a scoop of the cinnamon ice cream on top of each panna cotta, followed by 1 tablespoon of the diluted raspberry jam

Garnish with fresh mint leaves and serve.