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.
Author: Isabelle Boucher (Crumb)
Recipe type: Dessert
Serves: 6
Ingredients
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
Instructions
Make the Panna Cotta:
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.
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.
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.
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:
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.
Remove and discard the cardamom pods and cinnamon stick. Set aside to cool off completely.
Assemble and Serve:
Remove the lids from the mason jars. Divide the compote between the mason jars, and serve immediately.
Recipe by Crumb: A Food Blog at https://www.crumbblog.com/ginger-panna-cotta-with-apricot-compote/