Cinnamon Panna Cotta

Cinnamon Panna Cotta


2 people made this

A lovely creamy dessert that is particularly fine when paired with a fruit salad. You can experiment with different liqueurs too.

kate Queensland, Australia

Serves: 4 

  • 2 cups (500ml) cream
  • 1 vanilla bean, split
  • 1 cinnamon stick
  • 1 star anise
  • 1/2 cup sugar (or less)
  • 1 nip liqueur (such as Cointreau(TM))
  • 3g (1 1/2 sheets) gelatine

Preparation:5min  ›  Cook:10min  ›  Extra time:2hours chilling  ›  Ready in:2hours15min 

  1. Bring the cream, vanilla bean, cinnamon and star anise to just below the boil in a small saucepan. Add sugar until you've reached your desired level of sweetness.
  2. In the meantime, place the gelatine sheets in a little cold water to soften. Stir into the cream mixture until dissolved, and add the liqueur. Strain into a bowl.
  3. Scrape the vanilla seeds into the mixture. Let it cool before sharing among four or five ramekins or moulds. Refrigerate until set.

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