Gingerbread panna cotta with hot raspberries
- 5 sheet white gelatine
- 1 ( 8 spices individually packed) sachet of gingerbread spice
- 400 g whipped cream
- 100 ml milk
- 50 g sugar + 1 tbsp sugar
- 1 package Vanillin sugar
- 1/8 l Sour cherry nectar
- 1 heaped TL cornstarch
- 200 g frozen raspberries
- 4 Cinnamon sticks and 4 star anise to decorate
30 minutes
light
- 1.
- Soak gelatine in cold water. Put approx. 1 knife point of each spice (exception: cinnamon 2, cardamom approx. 1/2) into a small saucepan. Add the cream, milk, 50 g sugar and vanillin sugar and bring to the boil. Approx. Simmer for 1 minute, remove from the stove and let stand for about 1 minute. Carefully pour the liquid through a fine sieve (the spices have settled on the bottom of the pot)
- 2.
- Squeeze out the gelatine and dissolve it in the hot cream mixture while stirring. Divide the cream into 4 small molds (approx. 125 ml each). Chill for at least 4 hours, preferably overnight
- 3.
- Bring 100 ml of cherry nectar and 1 tablespoon of sugar to the boil. Mix in the starch and 2 1/2 tablespoons of cherry nectar until smooth, then stir into the hot cherry nectar and bring to the boil briefly. Turn off the hotplate. Put frozen raspberries in the hot nectar and heat them up. Stir as little as possible so that the raspberries stay whole
- 4.
- Remove the panna cotta from the edge with a sharp knife. Briefly hold the molds in hot water and turn the panna cotta onto a dessert plate. Spread hot raspberries around it. Decorate with cinnamon sticks and star anise. Serve immediately.
1 person approx:
- 450 kcal
- 1860 kJ
- 6 g protein
- 33 g fat
- 33 g carbohydrates
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