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Panna cotta with rum and star anise in chocolate cups
Cream dessert with rum and star anise, to eat your (chocolate) cup.
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Ingredients
Directions
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Place the gelatine in a bowl of cold water for 5 minutes. Meanwhile, cut the vanilla pod open lengthwise and scrape out the marrow with a knife tip.
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Bring the vanilla pod, marrow, whipped cream, sugar and star anise into a saucepan while stirring.
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Remove the pan from the heat. Squeeze out the gelatine and add to the batter cream mixture together with the rum. Stir until the gelatin is dissolved.
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Put the pan in the roasting pan in a layer of cold water and let it cool down to room temperature while stirring.
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Remove the vanilla pod and the star anise and spread the panna cotta over the chocolate cups. Leave to set in the refrigerator for 1 hour covered.
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Decorate just before serving with a star anise (you can not eat it).
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Nutrition
245Calories
Sodium1% DV17mg
Fat26% DV17g
Protein4% DV2g
Carbs6% DV17g
Fiber4% DV1g
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