Cinnamon Panna Cotta with Apple, Apricot and Ginger Compote
Cinnamon panna cotta with apple, apricot and ginger compote is an elegant Italian-style dessert prepared entirely in the Thermomix. Double cream and whole milk are infused with cinnamon and fresh ginger, then set with gelatine for a silky texture. The TM7 grinds the cinnamon stick finely and gently heats the cream base without scorching, while the warm compote adds fruity contrast.
About this recipe
Cinnamon panna cotta with apple, apricot and ginger compote Thermomix TM7 is a restaurant-worthy dessert you can make at home with your all-in-one kitchen machine. The panna cotta itself is a gently set cream of double cream, whole milk and sugar, perfumed with freshly ground cinnamon and a hint of root ginger for warmth. Spooned over the top is a glossy compote of soft Cox apples and plump dried apricots, simmered with a little water and sugar until jammy and fragrant. Searching for panna cotta recipes Thermomix often leads to fussy hob methods that risk scorched cream, but the TM7 heats the milk and cream gently with automatic stirring, so the texture stays velvety every time. Grinding the cinnamon stick fresh in the bowl releases far more aroma than pre-ground powder. This dessert is ideal for festive dinners, Sunday lunches or any occasion where you want a make-ahead sweet that impresses — prepare the panna cottas hours in advance and warm the compote just before serving.
Preparation tips
- Soften the gelatine leaves in a bowl of cold water while the cream base heats, then squeeze them thoroughly before stirring them into the warm cream so they dissolve completely without lumps.
- Pour the panna cotta into small glasses or ramekins and refrigerate for several hours until fully set; covering them loosely prevents them absorbing fridge odours while the apple and apricot compote is prepared.
- For a cleaner presentation, spoon the warm compote over the set cream at the table rather than in advance; leftovers keep well refrigerated for a day, and diced pear can replace the Cox apples if you like.
Recipe variations
- Make a lactose-free version by replacing the double cream and whole milk with oat cream and oat milk; the cinnamon and ginger still carry the flavour, and agar-agar flakes can replace the gelatine for a fully vegetarian set.
- For an autumnal festive variation, swap the Cox apples for Conference pear and add a strip of orange zest and a splash of Amaretto to the apricot compote, serving the panna cottas with a shard of caramelised almond brittle.
Thermomix TM7 Benefits
- Grinding the cinnamon stick fresh in the mixing bowl releases intense aroma that pre-ground powder never achieves. [Multi-Function]
- The TM7 heats the double cream and milk gently with automatic stirring, preventing scorching for a silky-smooth panna cotta base. [Hands-Free]
- Precise weighing of the granulated sugar and gelatine directly in the bowl keeps the set texture of the cream consistent. [Precision Control]
- The Thermomix steams the Cox apple pieces gently in the Varoma so the compote fruit stays intact and tender. [Multi-Function]
- Mixing the apple, apricot and ginger compote hands-free lets it simmer evenly while you pour the set creams into glasses. [Hands-Free]
Ingredients
- gelatine leaves
- granulated sugar
- cinnamon stick
- double cream (around 48 % fat)
- whole milk
- fresh root ginger
- dried apricots
- Cox apples
- sugar
- water