Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.