Rum and Coconut Ice Cream Panna Cotta

Ingredients

• 500 ml heavy cream
• 200 ml milk
• 80 ml rum
• 0.5 tsp cinnamon
• 40 g sugar
• 1 Vanilla bean
• 8 sheets white gelatin
• 4 scoops coconut ice cream
• Hippe

Instructions

1. 1.

   Bring the cream, milk, rum and sugar to a boil. Split the vanilla bean lengthwise, scrape the seeds into the cream and let it simmer with the pod for about 10 minutes. Soak the gelatin in cold water. Remove the vanilla pod from the cream, squeeze out excess liquid from the gelatin and dissolve it into the rum-cream mixture while stirring. Pour into glasses, cool and chill in the refrigerator until set for at least 4 hours.

2. 2.

   Serve garnished with coconut ice cream and Hippe as desired.