Christmas – Panna – Cotta
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 min |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 sheets gelatin
- 500 ml cream
- 60 g suar
- 1 vanilla pod (s)
- 1 teaspoon cinnamon
- 0.5 teaspoon ½ gingerbread spice
- Shot orange liqueur
Print Recipe
Pin Recipe Instructions
- Put the cream in a saucepan. Slit the vanilla pod lengthways, scrape out the pulp and add to the cream together with the pod, cinnamon and gingerbread spice. Add a shot of orange liqueur, heat slowly and simmer gently for about 15 minutes.
- Soak the gelatine in cold water.
- Take the pan off the stove and remove the vanilla pod. Pour the soaked gelatine into the saucepan while dripping wet and dissolve completely while stirring.
- Pour the mixture into 4 - 6 cold rinsed molds and cover in the refrigerator overnight.
- To serve, turn the well-chilled panna cotta onto a plate and garnish with chocolate sauce or fruit, depending on your taste. Morello cherries, which have been briefly boiled with cherry juice, cinnamon and cornstarch, go particularly well.
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