Ginger Panna Cotta with White Wine Poached Pears

ginger panna cotta recipe
Image by Erik Meadows

Despite being the pastry chef at Miller Union in Atlanta, Claudia Martinez never had much of a sweet tooth growing up. Now, she is determined to create tasty desserts that satisfy her fellow non-sweet treat lovers, and her ginger panna cotta recipe is a great example. By mixing flavors such as ginger and white wine with the creamy panna cotta base, she creates this light and crisp dessert that sates cravings without being a sugar bomb.

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Serves 6

    for the panna cotta
  • 5 sheets silver gelatin
  • 1 1⁄2 cups cream
  • 1⁄2 cups milk
  • 2⁄3 cup sugar
  • 1⁄3 cup cut ginger
  • 2 teaspoons vanilla paste or extract
  • for the pears
  • 1 teaspoon allspice berries
  • 3 whole star anise
  • 1 cinnamon stick
  • 1 vanilla bean
  • 3 bay leaves
  • 2 cups white wine
  • 1⁄2 cup sugar
  • 4 cups diced pears
  • special equipment:
  • 6 silicone half-circle molds
  • spice bag
  1. Make the panna cotta: In a medium bowl, bloom gelatin in ice water. In a medium pot, heat remaining ingredients over medium heat and let steep for about 10 minutes. Add in bloomed gelatin and strain into molds. Refrigerate at least 2 hours or until completely set.
  2. Make the pears: In a spice bag, combine allspice, star anise, cinnamon stick, vanilla bean, and bay leaves. In a medium pot, add spice bag, wine, and sugar, and heat to a simmer. Add pears and cook for about 10 minutes over medium heat until softened.
  3. Remove spice bag and discard spices. Move pears and their liquid to a container and refrigerate until panna cotta is ready.
  4. Remove panna cotta from molds to individual plates. Spoon pears around panna cotta and serve.

  • Recipe By
    Pastry chef Claudia Martinez of Miller Union, Atlanta
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