Cinnamon Panna Cotta
The origins of panna cotta can be traced back to the Piedmont region of Italy, where milk-based desserts have a long history. The cinnamon-spiced version adds a special warmth to this classic sweet treat, which can be enjoyed any time of the year. Imagine the creamy, smooth panna cotta melting in your mouth after just one bite, while the delicate spiciness of the cinnamon exudes a pleasant warmth. The secret to perfect panna cotta is slow heating and the right amount of gelatin, so that it is neither too firm nor too soft. Try this aromatic version with a little caramel sauce or honey for an extra touch!
Ingredients for this recipe
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Preparation Steps
1
Soak the gelatin sheets in cold water for 5 minutes, or until softened.
2
In a saucepan, combine the heavy cream, sugar, vanilla bean seeds (scraped from the pod), cinnamon stick, and ground cinnamon. Heat over low heat, stirring until the sugar is completely dissolved, but do not boil.
3
Remove from heat and let steep for 5 minutes to allow the flavors to infuse. Then, remove the cinnamon stick.
4
Squeeze the excess water from the softened gelatin sheets, then add them to the warm cream mixture. Stir until the gelatin is completely dissolved.
5
Strain the mixture through a fine-mesh sieve to remove any undissolved gelatin or cinnamon particles. Pour into small molds or glasses.
6
Let cool to room temperature, then refrigerate for at least 4 hours, or until completely set.
7
Before serving, dust with a little ground cinnamon. You can also garnish with caramel sauce or honey, if desired.
