Ginger Panna Cotta with Apricot Compote
Prep time
Cook time
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Ginger adds a subtle kick to this surprisingly easy, yet elegant panna cotta, while a spiced apricot compote adds a pop of brilliant orange colour.
Recipe type: Dessert
Serves: 6
Ginger Panna Cotta:
  • 3 cups table (18%) cream, divided
  • 2 tbsp Gourmet Garden Lightly Dried ginger
  • ¼ cup maple syrup
  • 1 tbsp unflavoured powdered gelatin
Spiced Apricot Compote
  • 1 cup dried apricots, roughly chopped
  • ¾ cup water
  • ¼ cup brandy
  • 6 cardamom pods, crushed with the flat of a knife
  • 1 cinnamon stick
  • ¼ cup honey
Make the Panna Cotta:
  1. To make panna cotta, heat 2 ½ cups cream in a small saucepan over medium-high heat until it reaches a bare simmer. Remove from heat, and stir in the Lightly Dried ginger. Let stand for 20 minutes to allow the flavour to infuse.
  2. Meanwhile, bring the remaining ½ cup cream to a simmer in a second small saucepan. Reduce heat to low, and sprinkle with gelatin. Simmer, stirring occasionally, until the gelatin is dissolved. Set aside.
  3. Strain the infused cream through a fine mesh strainer lined with cheesecloth. Return to a simmer, then remove from heat and stir in the maple syrup and the dissolved gelatin. Let cool to room temperature, stirring occasionally.
  4. Divide the cooled custard between six lightly buttered ½-cup ramekins. Cover with plastic wrap and transfer to the refrigerator to set up completely, at least 2 hours or up to 2 days in advance.
Make the Compote:
  1. In a small saucepan set over medium-high heat, stir together the water and brandy. Bring to a simmer, then reduce heat to low and add the apricots, cardamom and cinnamon stick. Simmer for 15-20 minutes, or until the apricots are soft and plump. Stir in the maple syrup and continue simmering for 5 minutes longer, or until the liquid is thick and syrupy.
  2. Remove and discard the cardamom pods and cinnamon stick. Set aside to cool off completely.
Assemble and Serve:
  1. Remove the lids from the mason jars. Divide the compote between the mason jars, and serve immediately.
Recipe by Crumb: A Food Blog at