John Myers
Contents
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Ingredients
- 400 ml Cream
- 3 sheet Gelatin
- 1 Star anise
- 1 Cinnamon stick
- 4 Cardamom pod
- 3 Cloves
- 3 tbsp Sugar
Sauce:
- 250 ml Mulled wine
- 3 tbsp Sugar
- 1 Clementine
- 100 ml Port red
Instructions
- For the panna cotta, bring 300 ml of cream with the spices and sugar to the boil for half an hour. Soak the gelatine in cold water then add to the cream and press everything through a sieve.
- When the cream starts to gel, whip the remaining cream until it is semi-stiff, fold in, fill into bowls and refrigerate.
- For the sauce, caramelize the sugar with port wine and add the mulled wine. Cut the clementine with the skin into slices and add to the wine. Let everything boil down a little at the end, remove the clementine and thicken the sauce with a little starch and pour over the turned panna cotta.
Nutrition
Serving: 100gCalories: 252kcalCarbohydrates: 22.8gProtein: 3.8gFat: 13.6g
