ItalianMedium · Chilled
Maple‑Star Anise Panna Cotta with Candied Ginger
Silky, infused cream set into a trembling panna cotta, finished with a warm maple-star anise reduction and home-candied ginger strips. A fusion of Italian technique with Chinese spice wisdom — Mei-Lin style.
Prep
20 min
Cook
35 min
Total
55 min
Method
1
Slice the fresh ginger into thin coins (about 3mm thick). Place in a small saucepan, cover with cold water, and bring to a boil over medium-high heat. Drain and repeat once more to mellow the raw sharpness.
2
Return the blanched ginger to the pan with 1/2 cup white sugar and 1/4 cup water. Cook over medium heat, stirring occasionally, until the syrup thickens and the ginger becomes translucent, about 12-15 minutes.
3
Using a fork, transfer the ginger coins to a wire rack set over parchment paper, spreading them out in a single layer. Let them air-dry at room temperature for at least 2 hours, until tacky but not wet. Reserve the sugary syrup.
4
In a medium saucepan over medium heat, combine the heavy cream, two whole star anise pods, and a pinch of salt. Heat, stirring occasionally, until the mixture just begins to steam and small bubbles form around the edges — do not boil. Remove from heat, cover, and steep for 10 minutes to extract the anise flavor.
5
Strain the cream through a fine-mesh sieve, discarding the star anise. Stir in 3 tablespoons maple syrup and the vanilla extract until fully dissolved. Taste and adjust sweetness if needed.
6
Ladle the warm cream mixture evenly into four ramekins or serving glasses (about 1/2 cup each). Let cool to room temperature for 15 minutes, then cover with plastic wrap and refrigerate for a minimum of 4 hours, or overnight, until fully set and firm to the touch.
7
About 10 minutes before serving, combine 2 tablespoons maple syrup and 1 whole star anise in a small saucepan over low heat. Warm gently for 2-3 minutes until fluid and fragrant. Remove the star anise and let the glaze cool slightly until it thickens to a pourable consistency.
8
Run a thin knife around the edge of each panna cotta and invert onto a plate with a confident flip — it should release cleanly with a gentle shake. Alternatively, serve directly in the glass.
9
Drizzle the warm maple glaze over each panna cotta. Arrange 4-5 candied ginger coins alongside or press gently into the top. Serve immediately.
E
Nutri-Score
Least favorable
A–E · lower is better · score 20
Calories
567
per serving
High in saturated fat · 16gHigh in sugar · 46gCalorie-dense · 567 kcal
Protein
4g
Carbs
43g
Fat
44g
Sat. fat
16g
Fiber
1g
Sugar
46g
Sodium
676mg
Gluten FreeNut FreeVegetarianDiabetes WarningHeart DiseaseLactose SensitivityLow FiberLow Protein
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.8
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.2m³
Land
25Pt
Runoff
0.06g P
Heavy Cream drives 87% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
4
Umami
8
Sweet
3
Salty
1
Sour
3
Bitter
2
Spicy
Textures
CreamySilkyTender
Aromas
AniseCaramelGingerVanilla
Kitchen Equipment
Primary Tool
Medium SaucepanMedium SaucepanSmall SaucepanChef KnifeFine Mesh SieveForkLadleParing KnifeWire RackParchment PaperPlastic WrapRamekins
Safety & Storage
High Risk Population
This dish contains dairy (heavy cream). Not suitable for individuals with milk allergy or lactose intolerance.
Cooking Temperature
Heat cream gently over medium heat until steaming with bubbles at edges only — do not boil. Boiling causes dairy proteins to seize and ruin texture.
Handling
Star anise pods must be fully strained from cream infusion before serving. Whole spices in desserts pose choking hazard, especially for children and elderly.
Storage
Refrigerate panna cotta immediately after setting (minimum 4 hours). Store candied ginger in airtight container at room temperature once fully dried and cooled.
Shelf Life
Panna cotta keeps refrigerated for up to 3 days. Candied ginger stores for 2-3 weeks at room temperature in sealed container.
Cross Contamination
Use separate cutting boards and utensils when handling allergens. Clean all equipment thoroughly between uses if preparing for allergen-sensitive individuals.
Allergen Warning
Some maple syrups contain sulfite preservatives — check label if serving to sulfite-sensitive individuals.
Equipment Safety
Use oven mitts when handling hot ramekins from refrigerator. Thermal shock from cold to hot can cause glass to fracture.
Pro Tips
Technique
When steeping the cream with star anise, watch it like a hawk once it starts to steam — you want gentle extraction, not boiling, which turns the anise bitter and harsh. The moment you see tiny bubbles around the pan edge, pull it off the heat immediately.
Substitution
If fresh ginger is hard to find, substitute 1 teaspoon ground ginger dissolved in the blanching water for the first boil step, then continue the recipe as written. The texture will differ but the warm ginger flavor carries through.
From the chef
Silky cream steeped with whole star anise until it carries that deep, licorice-warm fragrance — that infusion step is everything in this panna cotta. The cream never boils; it steams slowly, absorbing the spice the same way a braise absorbs aromatics. Maple syrup sweetens without cloying, and the candied ginger on top adds a chewy, fiery counterpoint that keeps each bite from being too gentle. The set should tremble when you flip it — confident but barely holding. Wok hei thinking applied to Italian technique: bold aromatics, controlled heat, nothing timid about the seasoning.
TagsMake Ahead Friendly
AllergensMilk
Source: generated · June 12, 2026