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. Slit the vanilla pod lengthways and scrape out the pulp. Add the cream, sugar, vanilla pod, vanilla pulp, cinnamon, gingerbread spice, and orange liqueur to a saucepan. Heat over medium-low heat and simmer gently for 15 minutes.
2. While the cream simmers, soak the gelatin sheets in cold water until softened.
3. Remove the pan from the heat and remove the vanilla pod. Add the soaked gelatin sheets (dripping wet) to the cream and stir until completely dissolved.
4. Pour the mixture into 4 to 6 cold, rinsed molds, cover, and refrigerate overnight until set.
5. To serve, turn the chilled panna cotta onto a plate and garnish with chocolate sauce or fruit as desired. Optionally, prepare Morello cherries by simmering them with cherry juice, cinnamon, and cornstarch for 2 to 3 minutes, and serve alongside.