Vegan Gingerbread Panna Cotta with Mulled Wine Cherries
Portionen: 4
Preis pro Portion: 1,50 €
Gingerbread Panna Cotta
- 250 ml oat milk
- 250 ml vegan cream, e.g. oat casein
- 3 tbsp almond puree, alternatively cashew puree
- 1 level tsp agar-agar
- 1 tsp gingerbread spice
- 2 tbsp agave syrup
Mulled wine cherries
- 350 g pitted sour cherries, drained (is equivalent to 1 jar)
- 150 ml mulled wine
- 1 tbsp sugar
- 1 tbsp cornflour
Mix or blend the ingredients for the panna cotta well. Bring to the boil in a saucepan, stirring occasionally. Reduce the heat slightly and simmer for at least 2-3 minutes. Stir from time to time. Remove from the heat and pour into suitable glasses or moulds. Leave to cool in the fridge for at least 2 hours, preferably overnight.
For the mulled wine cherries, drain the cherries. It is best to collect the liquid and use it for something else. Mix the cornflour with a small dash of cold mulled wine. Bring the remaining mulled wine to the boil in a pan with the sugar. Stir in the cornflour and simmer for 1-2 minutes. Add the cherries, stir everything well and remove from the heat.
For the gingerbread crunch, crumble the gingerbread, place on a baking tray and bake in the oven at 160 degrees for about 5 minutes until crisp. It's best to keep an eye on it at all times, as the gingerbread crunch can also burn quickly.
Serve the panna cotta either directly in the jar sprinkled with cherries and crunch or carefully remove from the jar and arrange everything nicely on a small plate.