Cinnamon panna cotta with mulled wine cherries

Step 1/3

• 2½ gelatin sheets
• 125 ml whole milk
• 125 ml heavy cream
• 25 g sugar
• ½ tsp vanilla sugar
• 1 tsp ground cinnamon

• saucepan
• whisk

Soak gelatin sheets in cold water, then drain and squeeze out extra water. Combine milk, heavy cream, half the sugar, vanilla sugar, and cinnamon in a saucepan over medium heat. Whisk to combine. Add drained, squeezes gelatin sheets and whisk together. Fill into serving ramekins and transfer to the fridge to chill for approx. 1 hr.

Step 2/3

• 50 ml red wine
• 100 g jarred pitted sour cherries
• ½ cinnamon stick
• ½ star anise
• ½ clove
• 1 cardamom pods
• 1½ allspice berries
• 25 g sugar
• ½ orange
• 25 ml cherry juice
• 1 tbsp starch

• pot (small)
• fine grater
• citrus press
• cutting board
• knife
• rubber spatula

In a small pot, add the red wine, jarred pitted sour cherries, cinnamon stick, star anise, clove, cardamom pods, allspice berries, remaining sugar, orange zest and juice, and bring to a simmer over medium heat. Mix the cherry juice and starch and add to the pot, then let simmer for approx. 10 min. Remove the whole spices (cinnamon stick, star anise, clove, cardmom, allspice berries) and set the mixture aside to cool.

Step 3/3

• rosemary (for garnish)

Serve the panna cotta with the mulled wine cherries on top. Decorate with a sprig of rosemary. Enjoy chilled or at room temperature!

Enjoy your meal!