Gingerbread Panna Cotta

Name: Gingerbread Panna Cotta
Cook time: 10 min
Yield: 8 servings
Ingredients: 7 g unflavored gelatin powder; 30 ml cold water for blooming gelatin; 360 ml heavy cream divided; 240 ml whole milk divided; 75 g granulated sugar divided; 45 ml molasses; 2 tsp ground ginger; 1.5 tsp ground cinnamon; 0.5 tsp ground cloves; 0.25 tsp ground nutmeg; 1 g fine salt; 5 ml vanilla extract; 120 ml heavy cream divided; 20 g granulated sugar divided; 50 g light brown sugar for caramel drizzle; 30 ml water for caramel drizzle; 14 g unsalted butter for caramel drizzle; 30 ml heavy cream for caramel drizzle; 1 pinch fine salt for caramel drizzle; 120 ml whipped cream for serving, optional; 0.25 tsp ground cinnamon for garnish, optional

This dessert keeps the classic panna cotta texture but leans into gingerbread spices and molasses for a Thanksgiving finish. The caramel drizzle adds a deeper browned-sugar note that echoes the spice profile without making the dessert heavy.

By Julienne

Cook time: 10 minutes

Servings: 8

Ingredients

7 g unflavored gelatin powder
30 ml cold water for blooming gelatin
360 ml heavy cream divided
240 ml whole milk divided
75 g granulated sugar divided
45 ml molasses
2 tsp ground ginger
1.5 tsp ground cinnamon
0.5 tsp ground cloves
0.25 tsp ground nutmeg
1 g fine salt
5 ml vanilla extract
120 ml heavy cream divided
20 g granulated sugar divided
50 g light brown sugar for caramel drizzle
30 ml water for caramel drizzle
14 g unsalted butter for caramel drizzle
30 ml heavy cream for caramel drizzle
1 pinch fine salt for caramel drizzle
120 ml whipped cream for serving, optional
0.25 tsp ground cinnamon for garnish, optional

Instructions

In a small bowl, sprinkle the gelatin over the cold water and let it stand for 5 minutes to bloom. The gelatin looks swollen and opaque, with no dry powder remaining.
In a medium saucepan, combine 360 ml heavy cream, 240 ml milk, 75 g granulated sugar, molasses, ginger, cinnamon, cloves, nutmeg, and fine salt. Warm over medium heat, whisking, until steaming and the sugar dissolves, about 4 to 5 minutes. Do not boil. The mixture is steaming and smooth, with no visible sugar grains.
Remove the pan from the heat and whisk in the bloomed gelatin until fully dissolved. Stir in the vanilla extract. No gelatin strands remain and the mixture is glossy and even.
Whisk in the remaining 120 ml heavy cream, then strain the mixture into a heatproof jug or bowl. Divide it evenly among 8 ramekins or dessert glasses and chill until set, at least 4 hours and preferably 6 hours. The panna cotta is set with a gentle wobble when the dish is nudged.
For the caramel drizzle, combine the remaining 20 g granulated sugar, brown sugar, and 30 ml water in a small saucepan over medium heat. Cook without stirring until the sugar turns deep amber, 6 to 8 minutes. The syrup is amber-brown and smells caramelized, not burnt.
Off the heat, carefully whisk in the butter, 30 ml cream, and a pinch of salt until smooth. Let the caramel cool slightly so it thickens but still pours, then drizzle over the chilled panna cotta. Add whipped cream and a light dusting of cinnamon if using. The caramel coats a spoon in a thin ribbon and the dessert holds its shape under the topping.