Caramel banana ginger crumble panna cotta verrines

Since my last post on caramelised bananas, a little voice in my head was constantly chanting "caramelised bananas...make caramelised bananas!" It's akin to a non-stop chant that goes on in my head...that would not stop till I fulfill the whining that goes on...all inside my head, of course.

Caramel banana ginger crumble panna cotta verrines

Bourke Street Bakery's Ginger Brulee Tarts

I used to hate ginger. No, really. It's true. I avoided gingery items like the plaque. The word ginger, to me, connotes something that is thoroughly repellent. But now that I'm older (and wiser), my taste buds have somewhat changed and gotten the chance to mature (or so I would like to think). I anticipate trying out new flavours, and revisiting older (otherwise hated) flavours.

Ginger. Hmmm, I can't exactly pinpoint when I started liking it again. Perhaps it's the local teh-halia (ginger milk tea), or the spicy gingery soup eaten together with tang yuan (glutinous rice balls), or ginger tea, or the ground ginger I've started using in some of my bakes. Whatever it is, while ginger is not my favourite-st spice, I can gladly say that at least I like it now. In small doses.

When I saw the recipe for Bourke Street Bakery Ginger Brulee Tarts, I knew immediately that I want it. And want it soon. Ginger custard? That sounds right up my alley! I got myself a blowtorch recently (oooooooh, think of the possibilities and fun I can have now...;) heh.), and I knew that the first thing I wanted to make was those Ginger brulee tarts.

Filling the pre-baked tart crusts