This recipe is taken from the 2015 Milk Calendar. Creamy, indulgent and so delicious. The perfect make-ahead dessert.
- Prep: 10 min
- Cooking: 10 min
- 2 cups (500 mL) 15% or 18% cream
- 1 cup (250 mL) 35% cream
- 1/3 cup (75 mL) granulated sugar
- 8 slices peeled ginger chopped
- 1 (7 g) envelope unflavoured gelatin
- 2 tbsp (30 mL) cold water
- 1/2 tsp (2 mL) vanilla
- 1/2 cup (125 mL) berries
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In a medium saucepan, stir together creams, sugar and ginger. Continue to stir and bring to a boil over medium heat. Simmer, covered, 10 min to infuse ginger flavour. Strain through a sieve, pressing on ginger, into a large measuring cup. Discard ginger.
In a small bowl, sprinkle gelatin over water. Let stand about 1 min to soften. Stir gelatin mixture into hot cream until completely dissolved. Stir in vanilla.
Place 6 custard cups, about 1/2 cup (125 mL) in size, on a baking sheet. Pour cream mixture into cups. Cool to room temperature. Refrigerate overnight. Serve in cups topped with berries.
If serving traditionally, lightly butter cups then follow recipe directions. Before serving, run a knife around edge of cups and, one at a time, place in a bowl of hot water for about 5 sec to help release panna cotta. Flip onto a dessert plate.
Make it tropical by topping with toasted shredded coconut and candied ginger.
Instead of ginger, use orange or lemon peel.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||10 % / 106 mg|
|Vitamin A:||31 %|
|Vitamin B12:||12 %|
|Vitamin C:||15 %|
|Vitamin D:||11 %|