Gingerbread-Panna-Cotta to hot berries

Name: Gingerbread-Panna-Cotta to hot berries
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 6 sheets white gelatine; 300 g Whipped cream; 200 ml Milk; 1 coated Tsp Gingerbread spice; 50 g + 1 tablespoon of sugar; 1 package Bourbon vanilla sugar; 1 heaped Tsp cornstarch; 1⁄8 l red fruit juice; 200 g frozen raspberries; 7-10 Tbsp Cinnamon sticks and star anise

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

6 sheets white gelatine
300 g Whipped cream
200 ml Milk
1 coated Tsp Gingerbread spice
50 g + 1 tablespoon of sugar
1 package Bourbon vanilla sugar
1 heaped Tsp cornstarch
1⁄8 l red fruit juice
200 g frozen raspberries
7-10 Tbsp Cinnamon sticks and star anise

Directions

1
Soak gelatine in cold water. Bring cream, milk, gingerbread spice, 50 g sugar and vanilla sugar to the boil in a pot. Simmer briefly, remove from the heat and let it simmer for about 1 minute. Squeeze the gelatine and dissolve in the hot spiced cream.
2
Divide into four small moulds (each with a capacity of approx. 1/8 l) and leave to cool. Then chill for at least 4 hours, preferably overnight.
3
Stir starch and 2-3 tablespoons of juice until smooth. Boil up the rest of the juice and 1 tbsp. sugar. Stir in the starch and bring to the boil again briefly. Add frozen raspberries and defrost. Keep sauce warm.
4
Remove panna cotta from the edge with a sharp knife. Dip the moulds briefly in hot water. Turn out the panna cotta onto dessert plates. Arrange hot raspberries around it. Decorate with cinnamon stick and star anise.
5
Serve immediately.