Gingerbread Panna Cotta with hot raspberries

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Put about 1 pinch of each spice (exception: cinnamon 2, cardamom about 1/2) into a small pot. Add cream, milk, 50 g sugar and vanillin sugar and bring to the boil. Simmer for about 1 minute, remove from the heat and let stand for about 1 minute. Pour the liquid carefully through a fine sieve (the spices have settled on the bottom of the pot)

2. 2

   Squeeze the gelatine well and dissolve in the hot cream mixture while stirring. Divide the cream into 4 small moulds (each containing approx. 125 ml). Chill for at least 4 hours, preferably overnight

3. 3

   Bring 100 ml cherry nectar and 1 tablespoon sugar to the boil. Stir starch and 2 1/2 tbsp cherry nectar until smooth, then stir into the hot cherry nectar and bring to the boil briefly. Switch off the stove. Add the frozen raspberries to the hot nectar and warm them up. Stir as little as possible so that the raspberries remain whole

4. 4

   Remove panna cotta from the edge with a sharp knife. Hold the moulds briefly in hot water and turn out the panna cotta onto one dessert plate each. Arrange hot raspberries around them. Decorate with cinnamon sticks and star anise if desired. Serve immediately.

Nutrition Facts

KCAL
450 kcal

CARBS
33 g

FATS
33 g

PROTEINS
6 g