Panna Cotta With Ginger Syrup

5.0(30)

by Eugenia Bone

ItalianDessert

Servings

4 servings

Total time

15 min

Calories / serving

634 kcal

Ingredients (7)

serves

Instructions (4 steps)

01Lightly 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.
02In 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.
03Pour 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.)
04To 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.

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Rich recipe — supports nutrition-aware planning.