-
1
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.
-
2
Heat the mixture, stirring constantly, until the gelatin has dissolved, about 2 minutes.
-
3
Transfer to a large bowl, and whisk in the remaining 3 cups cream.
-
4
Remove and discard the cinnamon sticks.
-
5
Scrape the seeds from the center of the vanilla bean into the cream mixture, and then discard the bean.
-
6
Add the candied ginger, and whisk well.
-
7
Let cool until tepid.
-
8
In the bowl of a heavy-duty mixer, whip the egg whites at high speed until they hold soft peaks.
-
9
Gently fold the egg whites into the cream mixture.
-
10
Lightly butter eight 8-ounce ramekins.
-
11
Divide the mixture among the ramekins.
-
12
Chill, uncovered, for at least 4 hours, or up to 24 hours.
-
13
To prepare the compote: Heat the butter in a large saute pan over high heat until melted and bubbly.
-
14
Add the berries and saute for 2 minutes.
-
15
Add the sugar and liqueur and cook until the sugar dissolves, about 2 minutes.
-
16
(Be careful: The liqueur may ignite.
-
17
If it does, cool the berry mixture until the flames die down.)
-
18
Add the ginger and cinnamon, mix well, and cook 2 to 3 minutes longer.
-
19
Let cool for about 5 minutes.
-
20
To serve: Run a knife around the sides of the ramekins, and turn each one over onto a plate to release the panna cotta.
-
21
Top with about 1/4 cup of the warm compote and a dollop of whipped cream.
-
22
Garnish with a mint sprig.
