Ingredients

• 500ml whipping cream
• 125ml milk
• 3 cinnamon sticks
• 1/2 teaspoon ground cinnamon
• 40g sugar
• 3 sheets gelatin
• 2 tablespoons amaretto

Directions

1. Bring the milk, cream, cinnamon sticks, ground cinnamon and sugar on medium heat to the boil, take the pan of the fire and leave to stand for about an hour to infuse the flavors into the cream.

2. Soak your gelatin leaves for 5 minutes in cold water until they are soft. Slowly heat the cream mixture on low heat. Squeeze the water out of the gelatin leafs and still them into the warm cream until they dissolve. Add the amaretto en put the liquid through a sieve. Pour your pannacotta into 6 ramekins or other forms and leave them in the fridge for at least 4 hours to firm up.

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