I’m so excited to share this recipe for Ginger and Lemongrass Panna Cotta with you! It’s a wonderfully light and creamy dessert that’s surprisingly easy to make. The combination of spicy ginger and fragrant lemongrass creates a unique and refreshing flavor that’s perfect for any occasion. Let’s get started!
Why You Will Love This Recipe
This Ginger and Lemongrass Panna Cotta is a real showstopper, even though it’s incredibly simple to put together. The texture is silky smooth, and the flavors are perfectly balanced – the warmth of the ginger complements the bright, citrusy notes of the lemongrass beautifully. It’s a light dessert, so it won’t leave you feeling overly full, making it an ideal ending to a rich meal. Plus, you can make it ahead of time, which is always a bonus when you’re entertaining! It also offers a sophisticated and unique twist on a classic dessert.
Ingredients
Here’s everything you’ll need to make this delightful dessert:
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1 (1/4 ounce) packet of unflavored gelatin powder (about 2 1/4 teaspoons)
- 1/4 cup cold water
- 1 (2-inch) piece of fresh ginger, peeled and thinly sliced
- 2 stalks of lemongrass, tough outer layers removed, thinly sliced
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Let’s walk through making this panna cotta step by step. It may seem like a lot, but each step is easy!
- Bloom the Gelatin: In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for about 5-10 minutes to soften. This is called “blooming” and it ensures the gelatin dissolves smoothly.
- Infuse the Cream: In a medium saucepan, combine the heavy cream, milk, sugar, sliced ginger, and sliced lemongrass.
- Heat the Mixture: Place the saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally to dissolve the sugar. You’ll see small bubbles forming around the edges. Don’t let it boil!
- Steep the Flavors: Once simmering, remove the saucepan from the heat. Cover it with a lid and let it steep for 30 minutes. This allows the ginger and lemongrass flavors to really infuse into the cream.
- Add the Gelatin: After steeping, gently reheat the cream mixture over low heat until it’s warm, but not simmering. Add the bloomed gelatin to the warm cream mixture. Stir constantly until the gelatin is completely dissolved. You shouldn’t see any granules.
- Strain the Mixture: Place a fine-mesh sieve over a large bowl or measuring cup. Carefully pour the cream mixture through the sieve to remove the ginger and lemongrass pieces. This will give you a smooth panna cotta.
- Stir in Vanilla: Stir in the vanilla extract.
- Pour into Serving Dishes: Divide the mixture evenly among small ramekins, glasses, or dessert cups.
- Chill: Cover each dish with plastic wrap, making sure the plastic wrap touches the surface of the panna cotta to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until completely set. The panna cotta should be firm but still have a slight jiggle.
Serving Suggestions
This homemade Ginger and Lemongrass Panna Cotta is delicious on its own, but a few simple additions can elevate it even further.
For food pairings, consider serving it with fresh berries, a dollop of whipped cream, or a drizzle of honey. A sprinkle of toasted coconut flakes also adds a nice textural contrast.
For presentation, you can unmold the panna cotta onto plates (if you used ramekins) by dipping the bottoms of the ramekins briefly in warm water. Or, serve them directly in the glasses or cups for an easier approach. A sprig of mint or a thin slice of candied ginger makes a beautiful garnish.
This creamy dessert is perfect for dinner parties, special occasions, or even a weeknight treat. It’s light and refreshing, making it a great choice after a heavier meal.
Storage and Reheating
Leftover panna cotta should be stored in the refrigerator, tightly covered with plastic wrap.
It’s best to enjoy this dessert within 3-4 days. Panna cotta doesn’t need to be reheated – it’s meant to be served cold! In fact, reheating is not recommended as it will melt.
Key Details
Here’s a quick rundown of the key details for this recipe:
- Total Time: Approximately 5 hours (including chilling time). Prep time is about 15 minutes, and the active cooking/infusing time is around 45 minutes.
- Servings: This recipe makes about 6 servings.
- Equipment: Medium saucepan, small bowl, fine-mesh sieve, ramekins or serving glasses, whisk.
Ginger and Lemongrass Panna Cotta
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1 1/4 ounce packet of unflavored gelatin powder (about 2 1/4 teaspoons)
- 1/4 cup cold water
- 1 2-inch piece of fresh ginger, peeled and thinly sliced
- 2 stalks of lemongrass tough outer layers removed, thinly sliced
- 1 teaspoon vanilla extract
Instructions
- Bloom the Gelatin: In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for about 5-10 minutes to soften. This is called "blooming" and it ensures the gelatin dissolves smoothly.
- Infuse the Cream: In a medium saucepan, combine the heavy cream, milk, sugar, sliced ginger, and sliced lemongrass.
- Heat the Mixture: Place the saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally to dissolve the sugar. You'll see small bubbles forming around the edges. Don't let it boil!
- Steep the Flavors: Once simmering, remove the saucepan from the heat. Cover it with a lid and let it steep for 30 minutes. This allows the ginger and lemongrass flavors to really infuse into the cream.
- Add the Gelatin: After steeping, gently reheat the cream mixture over low heat until it's warm, but not simmering. Add the bloomed gelatin to the warm cream mixture. Stir constantly until the gelatin is completely dissolved. You shouldn't see any granules.
- Strain the Mixture: Place a fine-mesh sieve over a large bowl or measuring cup. Carefully pour the cream mixture through the sieve to remove the ginger and lemongrass pieces. This will give you a smooth panna cotta.
- Stir in Vanilla: Stir in the vanilla extract.
- Pour into Serving Dishes: Divide the mixture evenly among small ramekins, glasses, or dessert cups.
- Chill: Cover each dish with plastic wrap, making sure the plastic wrap touches the surface of the panna cotta to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until completely set. The panna cotta should be firm but still have a slight jiggle.
