Ingredients

Panna Cotta:
4 cups heavy whipping cream
2 teaspoons unflavored gelatin
1/2 cup sugar
2 cinnamon sticks
1 vanilla bean, split in half lengthwise
2 teaspoons minced candied ginger
5 egg whites
Blackberry Compote:
1 tablespoon unsalted butter
2 cups blackberries, rinsed
1/4 cup sugar
1/4 cup blackberry or raspberry liqueur
1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon
1 cup heavy whipping cream, whipped, as an accompaniment
Mint sprigs, for garnish

Directions

To prepare the panna cotta: In a saucepan over medium
heat, combine 1 cup of the cream and the gelatin, sugar, cinnamon sticks, and vanilla bean. Heat the mixture,
stirring constantly, until the gelatin has dissolved, about 2 minutes. Transfer to a large bowl, and whisk in
the remaining 3 cups cream. Remove and discard the cinnamon sticks. Scrape the seeds from the center of the
vanilla bean into the cream mixture, and then discard the bean. Add the candied ginger, and whisk well. Let
cool until tepid.
In the bowl of a heavy-duty mixer, whip the egg whites at high speed until they hold soft peaks. Gently fold
the egg whites into the cream mixture. Lightly butter eight 8-ounce ramekins. Divide the mixture among the
ramekins. Chill, uncovered, for at least 4 hours, or up to 24 hours.
To prepare the compote: Heat the butter in a large saute pan over high heat until melted and bubbly. Add the
berries and saute for 2 minutes. Add the sugar and liqueur and cook until the sugar dissolves, about 2
minutes. (Be careful: The liqueur may ignite. If it does, cool the berry mixture until the flames die down.)
Add the ginger and cinnamon, mix well, and cook 2 to 3 minutes longer. Let cool for about 5 minutes.
To serve: Run a knife around the sides of the ramekins, and turn each one over onto a plate to release the
panna cotta. Top with about 1/4 cup of the warm compote and a dollop of whipped cream. Garnish with a mint
sprig.