Chocolate cinnamon panna cotta with rum-soaked fruit jelly
A panna cotta that combines winter flavors: chocolate, cinnamon, fruit and rum - it doesn't get any better than this.
Ingredients · Servings Ingredients for approximately 10
- 1 juicy Orange
- 1-2 small plums
- 3 sheets of gelatin
- 3 tbsp maple syrup
- 75 ml Rum
- 125 ml freshly squeezed orange juice
- 200g mixed berries (e.g. blueberries, raspberries, currants, blackberries)
- Bundt cake or ring mold, 20 cm in diameter
- 1 pinch of salt
- 5 sheets of gelatin
- 2 TL Zimtpulver
- 150 g sugar
- 200g dark chocolate 70%
- 600 ml Stage
- 125g Christmas cookies (e.g. speculoos, vanilla crescents, shortbread, etc.)
- 150g white chocolate
- 3-4 tablespoons sunflower oil
Method
- The day before making the rum-soaked fruit, segment the orange, slice the plums into thin wedges, and wash the berries. Place everything in a bowl. Simmer the orange juice and maple syrup over medium heat until slightly reduced. Add rum to the syrup, pour it over the fruit in the bowl, and let it marinate overnight.
- The next day, drain the fruit, reserving the juice. Spread the fruit on the bottom of a ring mold or Bundt pan. Soak the gelatin in cold water for 5 minutes. Heat some of the reserved juice, squeeze out the gelatin, and dissolve it in the hot juice. Add the remaining juice and pour the mixture over the fruit in the mold. Refrigerate for 1 hour until set.
- For the panna cotta, finely chop the dark chocolate. Soak the gelatin in cold water for 5 minutes. Bring the cream to a boil with the sugar, cinnamon, and a pinch of salt. Remove the pan from the heat, add the chopped chocolate, and stir until melted in the hot cream mixture. Squeeze out the excess water from the gelatin and dissolve it in the chocolate cream. Let it cool to lukewarm, then pour it over the set rum-soaked fruit in the ring mold and refrigerate for another 2–3 hours.
- For the base, finely grind the cookies. Melt the white chocolate and oil in a bowl over a hot water bath. Stir in the cookie crumbs. Spread the mixture evenly, about 5 mm thick, over the set panna cotta and smooth it with the back of a spoon. Refrigerate again for about 1 hour to set completely.
- Remove the mold from the refrigerator, briefly dip it in hot water up to the rim, then turn it out onto a serving plate and cut it into portions with a hot knife.
Rum Fruits
Maple syrup
- 75 ml
- 125 ml
- 200 g
mixed berries (e.g. blueberries, raspberries, currants, blackberries)
Panna cotta
pinch of salt
Zimtpulver
- 150 g
Zucker
- 200 g
Dark chocolate 70%
- 600 ml
Floor
- 125 g
Christmas cookies (e.g. speculoos, vanilla crescents, shortbread, etc.)
- 150 g
Ingredients for approximately 10 servings
The next day, drain the fruit, reserving the juice. Spread the fruit on the bottom of a ring or Bundt pan. Soak the gelatin in cold water for 5 minutes. Heat some of the reserved juice, squeeze out the gelatin, and dissolve it in the hot juice. Add the remaining juice and pour the mixture over the fruit in the pan. Refrigerate for 1 hour.
establish and allow to become fixed.