Summary

Ingredients

• 400 ml cream, sweet
• 100 ml milk
• 2 tablespoon sugar
• 2 tablespoon coffee beans
• 2 sheets gelatin
• Water, cold for soaking
• 40 ml rum or coffee liqueur

For the sauce:

• 2 orange (s)
• 12 date (s)
• 1 pinch (s) aniseed powder
• 1 teaspoon sugar
• 1 teaspoon jam (orange jam)
• some cornstarch
• some cold water to stir

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Instructions

1. Bring the cream with the milk, sugar and coffee beans to the boil, remove from the stove and let stand for half an hour. Pour through a sieve and remove the coffee beans.
2. Soak the gelatine in a little cold water and dissolve it in the cream mixture heated again to 60 ° C. Season to taste with the rum or coffee liqueur. Fill into dessert molds and let set in the refrigerator for a few hours.
3. For the sauce, squeeze an orange and pour the juice through a sieve so that no fibers remain. Peel and fillet the second orange. Halve the dates, remove the seeds and peel off the skin. You need a little patience for this!
4. Bring the orange juice to the boil with a pinch of anise powder and the sugar. Add the starch mixed in water and bring to the boil again. If necessary, repeat until the desired consistency is achieved.
5. Stir in the orange jam, bring to the boil, let the peeled date halves simmer for a minute and then remove from the heat. Add the orange fillets and let cool.
6. To serve, place the dessert molds briefly in hot water so that the cream dissolves and then turn the panna cotta out onto a plate. Decorate with the date orange sauce.