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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