Panna Cotta With Ginger Syrup
- Total Time
- 15 minutes, plus 4 to 6 hours’ refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- Vegetable oil or nonstick spray
- 2cups heavy cream
- ½cup sugar
- 1½teaspoons powdered ginger
- 1packet (¼ ounce) powdered unflavored gelatin
- ½cup ginger syrup (see recipe)
- Ground black pepper, for garnish
Nutritional analysis per serving (4 servings)
640 calories; 47 grams fat; 28 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 55 grams carbohydrates; 0 grams dietary fiber; 52 grams sugars; 4 grams protein; 54 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Lightly oil or spray 4 4-ounce ramekins, and set aside. In a medium saucepan over medium-low heat, combine the cream, sugar and ginger. Whisk until sugar is dissolved, then remove from heat.
- Step 2
In medium bowl, combine the gelatin with 3 tablespoons water. Add cream mixture to the gelatin, pouring it through a fine strainer if ginger has not thoroughly dissolved in the cream. Whisk until the gelatin has dissolved.
- Step 3
Pour the mixture into ramekins. Refrigerate until chilled and firm, 4 to 6 hours. (Do not chill more than 12 hours or the panna cotta will become rubbery.)
- Step 4
To serve, run a sharp knife around the edge of each panna cotta. Place ramekin upside down on a serving plate and tap bottom with knife; panna cotta should fall out. If it doesn’t, use knife tip to release panna cotta from bottom. Garnish with ginger syrup — warm, room temperature or cool — and a few grinds of pepper.
Private Notes
Comments
Terrific, easy recipe. I increased by 50% because I needed to make 5, so I ended up with 6. That 6th one stayed in the fridge until the next day, and, indeed, it had turned somewhat rubbery. So definitely don't over-chill! In addition to the ginger syrup, I also made a quick blueberry compote since I had 2 cups of blueberries to use up. That also went brilliantly with the panna cotta.
Terrific, easy recipe. I increased by 50% because I needed to make 5, so I ended up with 6. That 6th one stayed in the fridge until the next day, and, indeed, it had turned somewhat rubbery. So definitely don't over-chill! In addition to the ginger syrup, I also made a quick blueberry compote since I had 2 cups of blueberries to use up. That also went brilliantly with the panna cotta.
You can add more or less ginger, and more or less sugar, than the recipe calls. It is good, even great, dessert.
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