沖繩黑糖香料奶凍
Spiced Brown Sugar Panna Cotta

將魚膠粉倒入熱水中拌勻備用。

將牛奶、鮮忌廉拌勻後放在微波爐中用600W加熱2分鐘，再倒入①的魚膠粉水、沖繩黑糖粉和肉桂粉拌勻。

②的混合物放涼後倒入杯中，再放入雪櫃冷藏。

在碗中加入製作【黑糖漿】的沖繩黑糖粉和日本生薑醬，再倒入水後拌勻，再放入微波爐中用600W加熱1分鐘，然後放涼備用。

最後從雪櫃中取出已凝固的奶凍，再倒入③的黑糖漿，即可享用。

Soak the gelatin powder in the hot water.

Place the milk and whipping cream in a heatproof container and heat in the microwave at 600W for 2 minutes. Add the soaked gelatin from ①, Okinawa brown sugar powder, and cinnamon, and mix.

Let ② cool down, then pour into cups. Store in the refrigerator to cool.

To make the brown sugar syrup, put the Okinawa brown sugar powder, ginger, and water in a heatproof container, and mix lightly. Heat in the microwave at 600W for 1 minute, and let it cool. (Be careful not to burn yourself!).

After the panna cotta from ③ is set, pour the brown sugar syrup from ④ on the top.