If you are a fan of gingerbread you will love this panna cotta. Gingerbread Panna Cotta is a creamy dessert make with molasses, brown sugar and gingerbread spice. It is easy to make and will only take a few minutes of your time to put together.
Panna cotta is an Italian dessert made with sweetened cream that is thickened with gelatin. This simple dessert is somewhat similar to a custard but does not contain eggs. It is poured into ramekins or custard cups to set. You can serve it right in the cups of invert it onto a small dessert plate for serving.
You will need to plan ahead when making Gingerbread Panna Cotta as it needs 4 hours time to set completely. This is a good one to make when you are planning on serving it the next day.
If you want to try some other gingerbread recipes to make it a Merry Christmas check out Gingerbread Cookies. This sturdy dough can be cut into cookies shapes or become the walls of gingerbread houses. Some other things to try are Gingerbread Waffles, Cranberry Gingerbread Cake, Gingerbread Pancakes and Pumpkin Gingerbread Trifle.
If you love blood oranges check out Blood Orange Panna Cotta which is made with fresh squeezed orange juice. Lemon Panna Cotta is a refreshing version that is made with both lemon juice and lemon zest. You might also like Pumpkin Panna Cotta and Strawberry Panna Cotta.
SOME THINGS TO KNOW: FAQ’S
- The quality of gelatin is crucial for achieving the right texture for the gingerbread panna cotta. Look for a high-grade gelatin to ensure a smooth, firm set without any lumps.
- Make sure that you check the expiration date on your gelatin. Do not use it if it past the date as it will not gel properly.Read about How to Dissolve Gelatin.
SPECIAL EQUIPMENT NEEDED:
- Small Bowl: Needed for blooming the gelatin in cold water.
- Whisk or Spoon: Essential for mixing the ingredients to ensure they are well combined and the sugar is dissolved.
- Medium Saucepan: Used to heat the cream, milk, sugar, molasses, and spices.
- Ramekins or Molds: These are the vessels in which the gingerbread panna cotta will set. You can use traditional ramekins, small bowls, or any other form of small, decorative mold. Glass jars or wine glasses can also be used for an elegant presentation.
- For a lighter flavor, honey or maple syrup can be used in place of the molasses though this will change the traditional gingerbread taste.
- Almond milk, soy milk, oat milk, or coconut milk can be used in place of the whole milk.
- If you do not have ground cinnamon but have a cinnamon stick grind it! Read How to Make Ground Cinnamon. You could also grind whole spices like cloves in the food processor.
HOW TO STORE GINGERBREAD PANNA COTTA:
- Properly stored in the refrigerator, gingerbread panna cotta can last for up to 5 days. To store, cover each panna cotta with plastic wrap or a lid. This prevents the panna cotta from absorbing any odors from the refrigerator and also prevents a skin from forming on the top.
- Panna cotta can be frozen, but it’s important to note that freezing may slightly alter its creamy texture. Upon thawing, the texture might not be as smooth as when it is fresh.
- If you decide to freeze the panna cotta, do so in airtight containers. You can also wrap the individual ramekins tightly with plastic wrap and aluminum foil.
- When you are ready to eat the frozen panna cotta, thaw it in the refrigerator for several hours or overnight. Avoid thawing at room temperature as it can cause the dessert to lose its shape and texture.
In a small bowl, sprinkle the gelatin over the cold water. Let it sit for a couple of minutes. It will turn into a gel like mass.
In a medium saucepan, mix together the brown sugar, heavy cream, whole milk, molasses, ginger, cinnamon and cloves. Warm the mixture over medium heat, stirring frequently, until the sugar dissolves.
Add the bloomed gelatin to the warm cream mixture.
Whisk until the gelatin completely dissolves.
Divide the gingerbread panna cotta mixture into 6 serving glasses or ramekins. Carefully transfer them to the refrigerator. Chill the panna cotta for at least 4 hours, or until set.
Gingerbread Panna CottaPrint This
- 2 teaspoons gelatin
- 1½ tablespoons cold water
- ¼ cup light brown sugar
- 1½ cups heavy cream
- 1 cup whole milk
- ¼ cup molasses
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
In a small bowl, sprinkle the gelatin over the cold water. Let it sit for a couple of minutes. It will turn into a gel like mass. (If it does not, check the expiration date of the gelatin.)
In a medium saucepan, mix together the brown sugar, heavy cream, whole milk, , molasses, ginger, cinnamon and cloves. Warm the mixture over medium heat, stirring frequently, until the sugar dissolves.
Add the bloomed gelatin to the warm cream mixture, stirring until the gelatin completely dissolves.
Divide the panna cotta mixture into 6 serving glasses or ramekins. Carefully transfer them to the refrigerator.
Chill the panna cotta for at least 4 hours, or until set.
Serve chilled. Garnish with whipped cream, a sprinkle of cinnamon, or festive decorations.