Speculoos Panna Cotta with Christmas Sour Cherry Compote
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 1 d 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the cream:
- 4 sheets gelatine, white
- 500 ml cream
- 3 tablespoon, leveled sugar
- 0.5 teaspoon ½ speculoos spice
- 4 speculoos
For the compote:
- 1 jar morello cherries, drained weight 370 g
- 1 cinnamon stick (s)
- 1 vanilla pod (s)
- 2 star anise
- 1 tablespoon, heaped cornstarch
Print Recipe
Pin Recipe Instructions
- Let the gelatine soak in cold water for approx. 10-15 minutes. In the meantime, bring the cream with the sugar and the spiced speculoos to the boil and then remove the pan from the stove.
- Gently squeeze out the gelatine and then dissolve it in the cream. Divide the cream mixture into four glasses and let it set overnight in the refrigerator.
- For the cherry compote, bring the morello cherries to the boil in a saucepan with the spices and simmer for about 5 minutes. Then remove the spices and add the starch in 3-4 tablespoons. Water has been stirred in, carefully stir in in two stages until the desired consistency is achieved. Let cool in a bowl.
- Before serving, you can turn the panna cotta onto a plate and sprinkle with speculoos crumbs. The cherry compote is served around the panna cotta. Or you add 2 - 3 tablespoons of cherry compote to the panna cotta in the glass and then sprinkle the speculoos crumbs over it.
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