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Ginger Panna Cotta

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READ REVIEWS (3)

Frances Janisch

1 hr total
0 mins prep

Recipe Filed Under
Dairy, Italian, No-Bake, Easy, Gluten Free, Dessert, Entertaining

Provided By: Gail Simmons

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Ingredients

Serves:

Panna Cotta:

1 cup whole milk, plus 1/4 cup for blooming gelatin

1 cup heavy whipping cream

1/2 cup superfine sugar

1 vanilla bean

6 slices of peeled fresh ginger root

1 strip of lemon peel

2 teaspoons powdered gelatin

1 cup creme fraiche, room temperature

Non-stick spray

Garnish:

1 cup crystallized ginger, finely chopped

4 sprigs fresh mint, small leaves only

2 tablespoons shaved coconut, toasted

Directions

Begin by adding 1 cup milk, heavy cream and sugar to a pot and set over medium heat. Split and scrape the vanilla bean into the pot. Add lemon peel and sliced fresh ginger root. Bring to a simmer, then shut off heat and cover. Allow to cool and steep for 15-20 minutes.

While the mixture is steeping, bloom the gelatin: Whisk together 1/4 cup milk and gelatin until it is completely dissolved. Add bloomed gelatin to the pot of steeped cream and whisk in to dissolve evenly.

Spray four 6-ounce size ramekins with non-stick spray to evenly coat the insides. Add creme fraiche to a large mixing bowl. Strain cooled cream mixture through a stieve into the bowl and discard the vanilla pod, ginger and lemon peel. Gently whisk to combine the mixture. Distribute evenly amongst ramekins, cover with plastic wrap and refrigerate for 8 hours or overnight until they are set.

When set, carefully invert onto a plate. Garnish with a sprinkle of crystallized ginger, fresh mint and toasted coconut.