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.
4 hours (or overnight) chilling time
- 1 cup (250 ml) buttermilk, divided 1 cup (250 ml) buttermilk, divided
- 2 tsp (6 g) powdered gelatin 2 tsp (6 g) powdered gelatin
- 1 cup (188 ml) heavy cream 1 cup (188 ml) heavy cream
- ⅓ cup (72 g) Redpath® Golden Yellow, packed ⅓ cup (72 g) Redpath® Golden Yellow, packed
- 12 whole cloves, lightly crushed 12 whole cloves, lightly crushed
- 5 cardamon (green) pods 5 cardamon (green) pods
- 3 inch (24 g) fresh ginger, sliced into matchsticks 3 inch (24 g) fresh ginger, sliced into matchsticks
- 1 pc 6” cinnamon stick 1 pc 6” cinnamon stick
- ½ tsp (1 g) ground nutmeg ½ tsp (1 g) ground nutmeg
- ¼ tsp (2 g) black peppercorns, lightly crushed ¼ tsp (2 g) black peppercorns, lightly crushed
- ¼ tsp (2 g) salt ¼ tsp (2 g) salt
- ¼ tsp (1 g) ground ginger ¼ tsp (1 g) ground ginger
- ¼ tsp (1 g) ground cinnamon ¼ tsp (1 g) ground cinnamon
- 1½ tsp (7 ml) pure vanilla extract 1½ tsp (7 ml) pure vanilla extract
- “Spiced Marsala Wine Cranberry Sauce” “Spiced Marsala Wine Cranberry Sauce”
- Gingerbread or gingersnap crumbs Gingerbread or gingersnap crumbs
- Fresh berries Fresh berries
Place ¼ cup (63 ml) buttermilk into a bowl and sprinkle the gelatin evenly over the surface of the liquid. Bloom gelatin, a process whereby the gelatin absorbs the liquid and swells, making it easier to dissolve; 5 to 10 minutes.
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.
Stir to dissolve sugar and heat until heavy cream is simmering. Turn off heat. Cover pot and allow spices to infuse; 10 minutes.
Add in the bloomed gelatin to the warm mixture. Stir to dissolve.
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.
Strain the room temperature mixture through a fine-mesh sieve into a large measuring cup or bowl; discard spices.
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.
*For a darker and more caramel-flavoured panna cotta, substitute Redpath® Dark Brown or Redpath® Demerara Style Sugar for the Golden Yellow Sugar.
*Adding whole spices reduces the grittiness that may occur by using all ground spices in the panna cotta mixture.
*If whole cardamom pods are not available use about 1 teaspoon (2 grams) of ground cardamom. Note that the essence one gets from freshly ground cardamom is more flavourful than using pre-ground spices.
*If you don’t have a fine-mesh sieve, line a sieve with cheesecloth.
*If gelatin does not completely dissolve turn heat on medium-low and heat the mixture gently, just until gelatin is incorporated. Proceed with recipe as usual.
*If considering unmolding panna cotta, very lightly brush some neutral flavoured oil (eg. grapeseed oil) in the insides of each mould and wipe out any excess with a paper towel or lint-free cloth before filling.