Gingerbread Panna Cotta with Cranberry-Orange Compote
This dessert is elegant, make-ahead friendly, and perfectly captures the holiday spirit with the spice of gingerbread and the bright tang of cranberry and orange.
Why it's the "Best" for a Gathering:
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Make-Ahead: Panna Cotta must be chilled, meaning you can prepare the whole dessert 1-2 days in advance, freeing up your party day.1
Individual Servings: You can pour the mixture into small glasses, jars, or ramekins for effortless, no-fuss serving.2
Festive Flavor: It combines classic holiday spices (ginger, cinnamon, cloves) with bright winter fruit.
Part 1: Gingerbread Panna Cotta
Ingredients:
| Ingredient | Amount | Notes |
| Heavy Cream | 2 cups | Use full-fat for the best texture. |
| Milk | 1 cup | Whole milk is recommended. |
| Dark Brown Sugar | $1/2$ cup, packed | Adds molasses flavor. |
| Molasses | 2 tablespoons | Use dark (not blackstrap) for sweetness. |
| Ground Ginger | 1 teaspoon | |
| Ground Cinnamon | $1/2$ teaspoon | |
| Ground Cloves | $1/4$ teaspoon | |
| Unflavored Gelatin | 2 envelopes (about $4 \ 1/2$ teaspoons) | Standard packet size. |
| Cold Water | $1/4$ cup | For "blooming" the gelatin. |
| Vanilla Extract | 1 teaspoon |
Instructions:
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Bloom the Gelatin: In a small bowl, sprinkle the gelatin over the cold water.3 Let it sit for 5-10 minutes until it looks spongy.
Heat the Cream Mixture: In a medium saucepan, whisk together the heavy cream, milk, brown sugar, molasses, ground ginger, cinnamon, and cloves. -
Simmer: Heat the mixture over medium heat, stirring occasionally, until the sugar is completely dissolved and the mixture is just beginning to simmer around the edges (do not boil). Remove from heat.
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Dissolve Gelatin: Add the bloomed gelatin mixture to the warm cream mixture.4 Whisk gently until the gelatin is completely dissolved and no lumps remain. Stir in the vanilla extract.
Pour and Chill: Pour the mixture evenly into 6-8 small serving glasses, ramekins, or jars. Cover each tightly with plastic wrap (ensure the plastic doesn't touch the surface of the panna cotta). -
Chill: Refrigerate for at least 4 hours, or preferably overnight, until fully set and firm.5
Part 2: Cranberry-Orange Compote
Ingredients:
| Ingredient | Amount | Notes |
| Fresh or Frozen Cranberries | 1 cup | No need to thaw if frozen. |
| Granulated Sugar | $1/3$ cup | Adjust to taste depending on tartness. |
| Water | $1/4$ cup | |
| Orange Zest | 1 teaspoon | Zest before juicing! |
| Fresh Orange Juice | $1/4$ cup |
Instructions:
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Combine: In a small saucepan, combine the cranberries, sugar, water, orange zest, and orange juice.
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Cook: Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
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Simmer and Burst: Continue to simmer for about 8-10 minutes, stirring occasionally. The cranberries will begin to pop and the mixture will thicken slightly.
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Cool: Remove from heat and let it cool completely to room temperature. It will thicken more as it cools.
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Storage: Store the compote in an airtight container in the refrigerator until ready to serve.
Presentation and Serving
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Assembly: Just before serving, spoon about 1-2 tablespoons of the chilled Cranberry-Orange Compote over the top of each chilled Gingerbread Panna Cotta.
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Garnish: For a professional touch, garnish with one of the following:
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A small sprig of rosemary (looks like a tiny pine branch).
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A dusting of gingerbread crumbs or a small store-bought gingerbread cookie.
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Candied orange peel.
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Enjoy your holiday gathering!
