Gingerbread Spiced Panna Cotta (Printable Version)

Smooth panna cotta infused with gingerbread spices, ideal for festive seasons or cozy evenings.

# Components:

→ Dairy

01 - 2 cups heavy cream
02 - 1 cup whole milk

→ Sweeteners

03 - 1/3 cup granulated sugar
04 - 2 tablespoons dark brown sugar

→ Gelatin Agent

05 - 2 1/4 teaspoons powdered gelatin
06 - 3 tablespoons cold water

→ Aromatics and Flavorings

07 - 1 teaspoon ground ginger
08 - 1 teaspoon ground cinnamon
09 - 1/4 teaspoon ground nutmeg
10 - 1/8 teaspoon ground cloves
11 - 1 teaspoon vanilla extract
12 - Pinch of salt

→ Garnish (Optional)

13 - Whipped cream
14 - Crushed gingerbread cookies

# Preparation steps:

01 - In a small bowl, sprinkle powdered gelatin over cold water. Allow to bloom for 5 minutes until softened.
02 - Combine heavy cream, whole milk, granulated sugar, dark brown sugar, ground ginger, cinnamon, nutmeg, cloves, and salt in a medium saucepan. Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture is steaming but not boiling.
03 - Remove the saucepan from heat. Stir in the bloomed gelatin mixture until it is completely dissolved.
04 - Stir in the vanilla extract until well combined.
05 - Pour the mixture through a fine-mesh sieve into a jug to ensure a silky smooth consistency.
06 - Divide the panna cotta mixture evenly among 6 individual ramekins or dessert glasses.
07 - Allow the panna cotta to cool to room temperature. Cover each ramekin or glass and refrigerate for at least 4 hours, or until firm and set.
08 - To serve, top with whipped cream and crushed gingerbread cookies, if desired.

# Expert Advice:

01 -
  • Ready in just 20 minutes of active time
  • Elegant dessert that can be made days in advance
  • Perfect balance of creamy texture and warm spices
  • Easily customizable for different dietary needs
02 -
  • Can be prepared up to 3 days in advance
  • Perfect make ahead dessert for entertaining
  • Each serving contains under 300 calories
  • Naturally gluten free when served without cookie garnish
03 -
  • The temperature of your cream mixture matters tremendously. Too hot and the gelatin proteins can break down, too cool and they won't fully dissolve. Aim for steaming but not boiling, around 170°F if you have a thermometer.
  • Allow your finished panna cottas to set uncovered for the first hour to prevent condensation droplets from forming on the surface.
  • When serving to guests who may be unfamiliar with panna cotta, describe it as a sophisticated Italian custard that requires no baking. Its elegant simplicity never fails to impress even the most discerning dessert lovers.
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