American tradition meets Italian dessert

Prep: 30 minutes + 5h fridge

Ingrédients

4 sheets of gelatin
6 Spekulatius cookies

Recipe steps

1

Put the egg nog in a saucepan. Put over a medium heat and bring to a simmer while stirring. As soon as the liquid simmers, remove from the heat.

2

Meanwhile, soak the gelatin sheets in a bowl with cold water for 5 minutes. Drain, squeeze out any excess liquid and add the soaked gelatin to the warm egg nog. Stir until the gelatin has dissolved.

3

Pour the egg nog into 4 verrines, leaving a little space at the top for the speculoos.

4

Cover with cling film and refrigerate for at least 5 hours (best is overnight) to set.

5

Once the pannacotta has set, remove the cling film and crumble some Spekulatius cookies over the pannacotta before serving.

This recipe was created by Anne’s Kitchen

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