Gingerbread panna cotta with raspberries

Ingredients for 4 servings:

• 5 sheets of gelatin
• 1 tsp gingerbread spice
• 400 g whipped cream
• 100 ml milk
• 50 g sugar
• 1 packet of vanilla sugar
• 60 ml sour cherry juice
• 1 tsp, heaped cornstarch
• 100 g raspberries, frozen

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 5 minutes; Total time approx. 4 hours 35 minutes

Christmas dessert

Soak the gelatin in a bowl of cold water. Place the gingerbread spice in a saucepan. Add the cream, milk, sugar, and vanilla sugar and bring to a boil. Simmer for one minute. Let the mixture cool for one minute. If you want to prevent the gingerbread spice from settling at the bottom, pour the liquid through a very fine sieve. However, this will also work without sieving. Squeeze out the gelatin well and stir into the cream mixture. Pour the mixture into four small bowls. Chill for at least four hours, preferably overnight. Bring the cherry juice and 1 tablespoon of sugar to a boil. Mix the cornstarch with 2 1/2 tablespoons of cherry juice until smooth, then stir into the hot cherry juice and bring to a boil briefly. Remove the cherry juice from the heat. Add the frozen raspberries to the hot juice and warm through. Then puree the mixture and chill. Before serving, pour the raspberry puree onto the panna cotta cream. Note: The amount of raspberry puree is probably a matter of taste. I always have some leftover, as I don’t want to drown the panna cotta with it.