Vanille-Panna Cotta mit Punschgewürz

Vanilla Panna Cotta with Punch Spices

60—90 Min

Vanilla, vanilla, bourbon vanilla! Genuine bourbon vanilla has a wonderfully smooth and sweet yet aromatic flavor — simply slice open the vanilla pod and scoop out the pulp, which contains lots of tiny seeds in a highly aromatic oil. This delicious panna cotta melts in the mouth and will have everyone fighting for seconds.

Ingredients 8 Portions

Preparation

  1. 1

    To make the panna cotta: Place the whipping cream, milk, sugar and vanilla sugar in a pan. Scrape out a vanilla pod and add the pod and its contents to the milk, quickly bring to the boil and allow to infuse.

  2. 2

    Soak the gelatin leaves in cold water for 5 minutes and then squeeze well. Remove the pod from the milk and dissolve the gelatin in the warm liquid.

  3. 3

    Divide the panna cotta into eight small molds and place in the fridge for a few hours or overnight.

  4. 4

    To make the jelly: Place the blood orange, white wine, sugar, punch seasoning mix and rum in a pan. Add the zest of an orange and an orange (cut into slices) and allow to infuse over the lowest heat setting possible for around 30 minutes. Pour the punch through a sieve and chill.

  5. 5

    Peel the two remaining oranges and finely dice. Mix 200 g of the diced orange with 500 g of the punch and heat in a pan.

  6. 6

    Soak the gelatin leaves for 5 minutes in cold water, then squeeze well and dissolve in the warm punch. Allow the jelly to cool for around 30 minutes, then pour onto the panna cotta.