Summary

Ingredients

• 300 ml cream
• 100 ml milk
• 2 tablespoon sugar
• 1 vanilla pod (s)
• 1 orange (s), organic, peel it
• 1 pack gelling agent, vegetarian, corresponds to 6 sheets gelatine
• 200 g sour cream
• 100 g speculoos

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Instructions

1. Finely grind the speculoos biscuits in a blender and distribute evenly on dessert glasses.
2. Put the cream with milk, sugar, orange peel, pulp of the vanilla pod and sliced, scraped-out vanilla pod in a saucepan. Also add the vegetarian gelling agent and stir everything well. Bring the liquid to a boil and bring to the boil for 2 minutes. Take out the vanilla pod. Stir the sour cream into the mixture.
3. Now pour the mixture into the jars, at first just one tablespoon, then stir this with the speculoos crumbs. Then carefully fill the jars with the rest of the cream.
4. Put the jars in a cool place for approx. 1 - 2 hours until the panna cotta has hardened completely. Garnish the dessert with oranges, speculoos or pomegranate seeds and serve.
5. The dessert can easily be prepared 2 days before consumption.