Gingerbread Cranberry Panna Cotta Cakes Recipe

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Celebrate the Season with Gingerbread Cranberry Panna Cotta Cakes

As the holiday season approaches, it’s time to indulge in the festive flavors that bring warmth and joy to our hearts. Get ready to delight your taste buds with Gingerbread Cranberry Panna Cotta Cakes – a decadent dessert that captures the essence of the season. 🎄🍰

Ingredients:

For the Panna Cotta:

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1 tablespoon powdered gelatin
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 1/2 cup dried cranberries
  • Cooking spray, for greasing

For the Gingerbread Cake:

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/4 cup molasses
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup buttermilk

For the Cranberry Sauce:

  • 1 cup fresh or frozen cranberries
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • Zest of 1 orange
  • Juice of 1 orange
  • 1 cinnamon stick

Directions:

  1. Preparing the Panna Cotta: In a small bowl, sprinkle gelatin over 1/4 cup of cold milk. Let it bloom for 5-10 minutes. In a saucepan, combine the remaining milk, sugar, vanilla extract, ground ginger, cinnamon, nutmeg, and salt. Heat over medium heat until steaming but not boiling. Remove from heat and whisk in the bloomed gelatin until fully dissolved. Divide mixture among 6 greased ramekins, stir in dried cranberries, and chill in the refrigerator until set, at least 4 hours or overnight.
  2. Making the Gingerbread Cake: Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan and line with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg. In a large bowl, cream together butter and sugar until light and fluffy. Add molasses, egg, and vanilla extract, beating well. Gradually add dry ingredients to wet, alternating with buttermilk, until just combined. Pour batter into prepared pan and bake for 20-25 minutes. Let cool completely.
  3. Preparing the Cranberry Sauce: In a saucepan, combine cranberries, sugar, water, orange zest, orange juice, and cinnamon stick. Bring to a boil, then reduce heat and simmer until cranberries burst and sauce thickens, about 10-15 minutes. Let cool to room temperature and discard cinnamon stick.
  4. Assembling the Cakes: Once panna cotta is set, run a knife around edge of each ramekin and invert onto serving plates to unmold. Cut gingerbread cake into squares and place one square on top of each unmolded panna cotta. Spoon cranberry sauce over cakes and serve immediately.

Nutritional Information:

  • Prep Time: 30 minutes
  • Cooking Time: 25 minutes
  • Total Time: 4 hours 55 minutes
  • Calories: 350 kcal per serving
  • Servings: 6 servings

Conclusion: Embrace the holiday spirit with Gingerbread Cranberry Panna Cotta Cakes – a delightful fusion of classic flavors that will enchant your palate. Whether enjoyed as a festive dessert or shared with loved ones during holiday gatherings, these cakes are sure to evoke memories of joy and celebration. So gather around, indulge in the flavors of the season, and create unforgettable moments with every blissful bite.

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