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Ginger panna cotta in a glass
Special Italian dessert flavoured with ginger

Ginger Infused Panna Cotta

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
Making creamy desserts with ginger is a real chemical minefield. Raw ginger contains an enzyme that can 'eat' gelatine, leaving the cream permanently runny. The solution? The ginger must be cooked thoroughly in the cream to neutralise this enzyme. If you follow this rule, you'll get a pleasantly warming, spicy dessert.
🕒 Prep Time 15 mins
🍳 Cook Time 10 mins
⌛ Total Time 4 hrs 25 mins
🍽️ Servings 4 servings
🔥 Calories 310 kcal
🌍 Cuisine Italian (Fusion)

Ingredients

Equipment Needed

  • Saucepan
  • Fine sieve (important!)
  • Peeler
  • Glasses

Allergen Information

⚠️ Milk

Instructions

1 ✓

Soak the gelatine leaves in ice-cold water.

Tip: Soak until you finish the other steps (approx. 5-10 minutes).
2 ✓

Place the cream, sugar, salt, and thinly sliced ginger in a saucepan. Slowly heat to boiling point and let it simmer (bubble gently) for 2-3 minutes.

Tip: This heat treatment inactivates the enzyme called zingibain, which would otherwise break down the gelatine bonds.
3 ✓

Turn off the heat and let the ginger steep in the cream for another 10 minutes to extract the flavours.

Tip: This infusion stage determines how intense the ginger flavour will be.
4 ✓

Strain the cream into a clean bowl. Discard the ginger pieces (they have given up their flavour).

Tip: The liquid should still be warm (approx. 60°C) at this point.
5 ✓

Stir the squeezed-out gelatine and vanilla into the warm, strained cream.

Tip: Stir until smooth but do not froth.
6 ✓

Pour into glasses and cool completely (min. 4 hours).

Tip: It achieves its final, wobbly consistency in the fridge.

Recipe FAQ

It stayed runny. Why?
You didn't cook the ginger long enough or at a high enough temperature. Heating to boiling point is critical here, not just a suggestion.
Can I use ground ginger?
Yes, it has no active enzymes so it is safe, but the taste is 'dustier' and less fresh.

Ingredients

  • 500 ml Double cream
  • 60 g Caster sugar
  • 20 g Fresh ginger (peeled, thinly sliced)
  • 1 tsp Vanilla extract
  • 4 leaves Gelatine
  • 1 pinch Salt