CINNAMON PANNACOTTA w/ GOOSEBERRY COMPOTE AND GINGERBREAD COOKIES

Last week was the most busy in the longest of times. I only had one evening at home – Sunday and then I was so tired I laid in my couch all day watching documentaries. But it was mostly fun though. Saturday I joined around 1499 other people to go cheer on my team on away ice. 17 busses full of fans left Jönköping to take over Gothenburg and even though we lost with 2-1 it was pure magic to be a part of it. Thankfully this week is a bit easier and I’m over the moon exited about Sunday. It’s the first of advent! I can’t wait to put up all my advent-lights and visit the annual Christmas-market in town to drink mulled wine, see all the kids meet Santa and eat at the most terrible restaurant in town. We go every year, even though no one likes it. But, traditions is traditions, haha.

In order to get you on the christmas-train a bit early I’m showing you this recipe for cinnamon pannacotta. This silky-smooth pannacotta with loads of cinnamon-flavor is spicy and sweet all at the same time – I adore how easily the spoon just cuts straight down to the bottom. This time I served mine with a gooseberry compote and crushed gingerbreads. The gooseberry compote is quite tangy but is perfect to take the sweet edge of the pannacotta and the gingerbread is both crunchy and christmassy all at the same time. My guests managed to gobble this down in seconds and I bet you could too!

Cinnamon pannacotta
400 ml full-fat milk
400 ml heavy cream
120 g caster sugar
1/2-1 tbs cinnamon 
6 leaves gelatin

Put the gelatin leafs in cold wait to soak. In a pan – add the milk, cream and suger and slowly bring it up to a just before a boil. Make sure all the sugar have dissolved before adding in the ground cinnamon. Add the smaller amount first and taste before adding in more. Sometimes the cinnamon form lumps in the milk but a quick mix with a handheld mixer solves that problem easily.

Squeeze the water out of the gelatin leaves and add it into the mixture (that’s still hot), make sure it dissolves and transfer to a jug. Then pour the pannacotta-mixture into your moulds (around 100 ml per portion). Allow to set for at lest 4-5 hours in the fridge, preferably overnight.

Gooseberry compote
150 g frozen gooseberries
50 g caster sugar
1/2 tsp vanilla extract
1 tbs water

Add everything to a pan and then allow to cook together on a medium heat for 10-15 min. Sometimes a bit more water is needed depending on how much liquid is contained in the gooseberries. Then transfer to a heat-proof bowl and chill until cold.

Serving
8 gingerbread cookies

Add a teaspoon or two of the gooseberry compote on top of each pannacotta, break the gingerbread into smaller pieces and crumble on top. Serve with hot and strong coffee.