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.
recipe 
yields
Serves 6
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
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
6 silicone half-circle molds
spice bag
for the panna cotta
for the pears
special equipment:
steps
- 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.
- 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.
- Remove spice bag and discard spices. Move pears and their liquid to a container and refrigerate until panna cotta is ready.
- Remove panna cotta from molds to individual plates. Spoon pears around panna cotta and serve.
Date Published: 11.18.22
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Recipe By
Pastry chef Claudia Martinez of Miller Union, Atlanta -
Contributing City
Atlanta
