Spekulatius-Pannacotta with almond brittle

COOK TIME
40 mins

TOTAL TIME
760 mins

Ingredients

Directions

1. 1

   For the pannacotta: soak the gelatine in cold water. Cut the vanilla pod lengthwise and scrape out the pulp with the tip of a knife. Bring the cream, milk, 50 g sugar, speculoos spice, vanilla pulp and pod to the boil. Simmer at low heat for about 10 minutes. Remove cream from the stove. Leave to stand for approx. 15 minutes, then remove vanilla pod.

2. 2

   Squeeze the gelatine well and dissolve in the hot speculation cream. Rinse four moulds (each containing approx. 150 ml) cold. Spread the speculation cream in them, allow to cool and chill overnight.

3. 3

   For the brittle: Chop the almonds coarsely. Caramelise 5 g sugar in a pan. Turn the almonds briefly. Spread the caramel on baking paper.

4. 4

   For the compote: Cut pomegranates in half. Squeeze 3 halves on a large citrus press. Knock out the seeds from the remaining pomegranate half with a tablespoon. Bring juice and 2 tablespoons of sugar to the boil in a small pot. Stir starch and 3 tbsp. water until smooth. Add to the boiling juice. Simmer while stirring for 1-2 minutes. Add the pomegranate seeds and let them cool down.

5. 5

   Carefully remove the pannacotta from the rim of the mould with a knife. Hold the moulds briefly in hot water and turn them over onto plates. Break almond brittle roughly and serve with grenadine compote.

Nutrition Facts

KCAL
560 kcal

CARBS
41 g

FATS
40 g

PROTEINS
8 g