Ingredients to serve 4
For the cranberry jelly
- 2 gelatine sheets (3 g)
- 300 g cranberries
- juice of 2 oranges
- 1 star anise
- 4 tbsp granulated sugar
For the panna cotta
- 400 mL of cream (35 % fat content)
- 1 vanilla pod, only the seeds
- 150 g Brugge Blomme
- 90 g granulated sugar
- 3 gelatine sheets (4.5 g)
For the finishing
4 amaretti morbidi, crumbled