Ginger Panna Cotta

Ginger panna cotta, a cross between pudding and cheesecake, is topped with whip cream and a freshly pressed apple cider granita. All those wonderful Fall flavors we look forward to ever season.

I only recently found, and fell in love, with panna cotta. Just the name alone, panna cotta, sounded complicated enough for me to avoid it. I’m not much of a dessert person to start with and I defiantly am not a baker of any sort. Give me a stock pot and a garden I’ll come away with someone wonderful. Sit down some flour, baking soda, and a copious amount of randomness and I’m like, uhmmm, what am I supposed to do now? So, yes, panna cotta made me shiver in complicated fear. I was wrong!

What is Panna Cotta?

Panna Cotta is Italian Pudding. Basically, it is simmered sweetened dairy, in this recipe I used heavy cream, thickened with gelatin. That’s it! You can add flavors and spices to the dairy and let it simmer into the milk, but it couldn’t be easier. The only thing you want to watch out for is splitting the cream. I avoid that my dissolving the gelatin separately and adding it to the simmered dairy off the heat. Do not let the dairy come to a boil. Boiling destroys gelatin’s thickening power and will split the panna cotta for sure.

Since Fall is in the air I choose to bring all those wonderful fall spices and fruits into the dessert. What could be better than ginger, cloves, cinnamon, allspice, and apple cider frozen into an apple cider granita.

What is Granita?

Granita is fresh fruit simmered in water, blended and frozen until icy, flaked with a fork and frozen again. By using apple cider, half the work is already completed. Since granita is basically flavored shaved iced I was generous with the spices to really boost those flavors.

Ginger Panna Cotta

Cedar Oak Farms
Ginger panna cotta, a cross between pudding and cheesecake, is topped with whip cream and a freshly pressed apple cider granita.
Prep Time 5 mins
Cook Time 15 mins
Freeze/Refrigerate 12 hrs
Course Dessert
Cuisine Italian
Servings 4

Ingredients
  

For the Panna Cotta:

  • 1 envelope Knox gelatin
  • 1/4 cup milk
  • 2 cups heavy cream
  • 1/3 cup sugar
  • 1 teaspoon ground ginger

For the granita:

  • 2 cups apple cider
  • 1/3 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cloves

Instructions
 

For the Panna Cotta:

  • Sprinkle the gelatin over the milk and set aside. Place the rest of the ingredients into a saucepan and bring to a simmer. Do not boil. Remove from heat and whisk in the gelatin milk. (This might look like a paste at this point, but not to worry. It is the perfect consistency.) Pour into 4 cocktail or wine glasses, filling halfway up. Place in the refrigerator until set, about 4 hours.

For the granita:

  • Mix all the ingredients together, and simmer for 15 minutes on low heat. Place in a bowl and freeze for 2 hours. After two hours, mix with a fork and freeze overnight. When ready to serve scrape with a fork to resemble graham cracker crumbs. Reserve any unused granita in the freezer.

To Serve:

  • Serve the panna cotta in the glass, top with some freshly made whipped cream. Add the granita. The granita will melt quickly; serve immediately.
Keyword Custard

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