Ingredients for 4 servings
- 7 cl Mozart Pumpkin Spice Chocolate Liqueur
1 vanilla bean
4 sheets of gelatin
330 g whipped cream
a pinch of salt
juice of one orange
zest of ¼ orange - 60 g powdered sugar
4 tbsp lingonberries
1 handful of caramel popcorn
Preparation
Soak the gelatin in cold water. Split the vanilla bean lengthwise and scrape out the seeds. Heat the whipped cream with the vanilla seeds, bringing it to a boil. Let it infuse for 2 minutes, then remove the vanilla bean. Add the salt, orange juice, orange zest, powdered sugar, Mozart Pumpkin Spice Chocolate, and the squeezed gelatin. Pour the mixture into desired molds that have been rinsed with cold water and refrigerate for 2 hours until set.
Turn the panna cotta out onto plates and serve with lingonberries and caramel popcorn.