Prepare to dazzle your dinner guests with this dessert by Chef Shawn McClain that mixes the creamy texture of panna cotta with the tanginess of apple cider gelée - a delight that McClain justly compares to a Creamsicle. The scrumptious panna cotta can be enjoyed separately, but is only further enhanced when combined with the spiced ginger cookies. The recipe of these crisp, flavorful cookies is the brainchild of the accomplished pastry chef Elissa Narrow.

First up, treat your taste buds with the Vanilla and Cider Panna Cotta that combines ingredients like 3 cups whole milk, 3 cups heavy cream, 2 plump vanilla beans, 3 cinnamon sticks, 3/4 cup plus 3 tablespoons sugar, 4 teaspoons unflavored powdered gelatin and 3 cups apple cider. Meld the milk, cream, sugar, vanilla and cinnamon in a large saucepan and bring to a simmer. After removing the saucepan from heat and letting it stand for 30 minutes, pass the mixture through a sieve and reintroduce to the saucepan.

Proceed to sprinkle the gelatin on cold water in a small bowl and wait for it to soften. This gelatin is then whisked into the mixture in the saucepan until it dissolves. Pour the mixture into glasses and let it chill for a minimum of four hours.

Next, reduce the remaining cider and sugar to form the gelée. The rest of the gelatin is then incorporated following a similar process as before, and poured over the panna cotta before being placed in the fridge to set.

For the Spiced Ginger Cookies, mix flour, baking soda, ground ginger, cinnamon, salt, ground allspice and freshly ground white pepper. The dough is prepared by first beating butter until creamy, eventually adding granulated sugar, light brown sugar, an egg and the dry ingredients into the mix. After refrigeration, roll the dough into balls, roll them in the turbinado sugar and place them 1 1/2 inches apart on a baking sheet. Bake them until golden-brown and let them cool.

The panna cotta and cookies can be stored in the refrigerator in an airtight container for up to two and three days respectively, making them a convenient dessert for any occasion.