Summary

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

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Instructions

1. 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.
2. Soak the gelatine in cold water.
3. 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.
4. Pour the mixture into 4 - 6 cold rinsed molds and cover in the refrigerator overnight.
5. 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.