Gingerbread Buttermilk Panna Cotta

We’ve amped up a classic Italian dessert and turned it into a ginger lover’s dream come true. Every smooth and creamy spoonful is brimming with seasonal spices you’ll want to savour as long as possible! We know this gorgeous treat will be winning over taste buds all fall and winter long.

Prep Time
20 minutes
4 hours (or overnight) chilling time
Cook Time
5 minutes
Two gingerbread panna cotta topped with cranberries on white plates with a gold spoon
4 servings (approximately ½ cup / 125 ml per serving)
  • 1 cup (250 ml) buttermilk, divided
  • 2 tsp (6 g) powdered gelatin
  • 1 cup (188 ml) heavy cream
  • ⅓ cup (72 g) Redpath® Golden Yellow, packed
  • 12 whole cloves, lightly crushed
  • 5 cardamon (green) pods
  • 3 inch (24 g) fresh ginger, sliced into matchsticks
  • 1 pc 6” cinnamon stick
  • ½ tsp (1 g) ground nutmeg
  • ¼ tsp (2 g) black peppercorns, lightly crushed
  • ¼ tsp (2 g) salt
  • ¼ tsp (1 g) ground ginger
  • ¼ tsp (1 g) ground cinnamon
  • 1½ tsp (7 ml) pure vanilla extract
Garnish (optional):
  • “Spiced Marsala Wine Cranberry Sauce”
  • Gingerbread or gingersnap crumbs
  • Fresh berries

Step 1

Step 2

In a medium-sized heavy-bottomed pot over medium heat, combine heavy cream, the Redpath® Golden Yellow Sugar, whole cloves, crushed cardamom pods, ginger slices, cinnamon stick (broken in half), ground nutmeg, lightly crushed black peppercorns, salt, ground ginger, and ground cinnamon.

Cinnamon sticks and spices in a pot of buttermilk and heavy cream

Step 3

Step 4

Add in the bloomed gelatin to the warm mixture. Stir to dissolve.

Bloomed gelatin in a pot of buttermilk, heavy cream, and spices

Step 5

Add in the remaining buttermilk and vanilla extract. Mix thoroughly. Allow panna cotta mixture to cool to room temperature, stirring every so often so that a skin does not form.

Pouring remaining buttermilk into a pot of buttermilk, heavy cream, and spices

Step 6

Strain the room temperature mixture through a fine-mesh sieve into a large measuring cup or bowl; discard spices.

Step 7

Pour or ladle the buttermilk mixture into small glasses, ramekins, or panna cotta moulds. Cover and place moulds in fridge to chill; at least 4 hours, but preferably overnight.

If planning on unmolding panna cotta (set in ramekins), run a small offset spatula or paring knife around the panna cotta and carefully invert onto a serving dish. Alternatively, dip ramekins or moulds in hot water for about 5 to 10 seconds and carefully invert onto a serving dish. If panna cotta doesn’t unmold immediately, lightly tap the bottom of the mould to encourage the panna cotta to slide out.

Garnish with Redpath “Spiced Marsala Wine Cranberry Sauce”, crushed gingerbread or gingersnap cookies, and/or fresh berries.

Four gingerbread buttermilk panna cottas on plates garnished with gingerbread crumbs and cranberry wine sauce