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–+ servings

Vegan Gingerbread Panna Cotta with Mulled Wine Cherries

Portionen: 4

Zutaten

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

Gingerbread Crunch

  • 100 g vegan gingerbread

Zubereitung

  • 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.