Daniel's Eatery Underground Restaurant
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Spekulatius Panna Cotta with Roasted Almonds by Daniel’s Eatery

In case you haven’t found the perfect dessert for your Christmas dinner yet: Daniel’s Eatery has shared this recipe for Spekulatius Panna Cotta with Roasted Almonds with the readers of Funtasty Adventures.

Ingredients (serves 4):

2 sheets of gelatine (or ½ teaspoon Agar-Agar – follow the individual instructions)

500ml cream

75gr sugar

2-3 teaspoons Christmas Cookies spice (Spekulatius spice) – to taste

1 pomegranate

300gr seedless grapes

150ml dry white wine

75ml white grape juice

a handful of roasted almonds and a couple of Christmas cookies (Spekulatius)

 

Preparation:

  1. Bring the cream, 50gr of sugar and the Christmas cookies spice to the boil and let simmer for around 15 minutes (be careful, the cream can easily over boil!)
  2. Put the gelatine into cold water and let soak
  3. Take the pot with the cream off the heat and let it cool down a bit
  4. Squeeze the gelatine and stir into the cream until fully dissolved
  5. Poor the cream into 4 small bowls and let rest in the fridge for a couple of hours, or ideally overnight
  6. Get the pomegranate seeds out of the skin and cut the grapes into halves
  7. Caramelize the remaining 25gr of sugar in a pot, remove from the heat and stir in the wine and the grape juice to melt the caramel, then let simmer on medium heat until the liquid is reduced to about ½ and you have a thick syrup
  8. Add the pomegranate seeds and the grapes
  9. Leave the panna cotta in the bowls or turn it out onto plates and decorate with the almonds, the syrup with the fruit and the Christmas cookies

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