Ginger Panna Cotta with White Wine Poached Pears

By: Hannah Lee Leidy
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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