Prep: 30 minutes + 5h fridge
American tradition meets Italian dessert
6 Spekulatius cookies
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.
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.
Pour the egg nog into 4 verrines, leaving a little space at the top for the speculoos.
Cover with cling film and refrigerate for at least 5 hours (best is overnight) to set.
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