Prep: 30 minutes + 5h fridge
American tradition meets Italian dessert
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
