Spicy panna cotta

Ingredients:

Caramel cookie topping

• 0.5 cups of toffee pieces
• 1-2 tbsp. heavy cream
• 1 tbsp light corn syrup

Irish Cream Panna Cotta

• 1 cup heavy cream
• 1 tsp vanilla extract
• 1 packet of gelatin powder
• 1/4 cup Irish cream liqueur

Spice cookies

• 6 tbsp unsalted butter, softened
• 1/3 cup granulated sugar
• 0.5 tsp vanilla extract
• 1/4 teaspoon salt
• 1 large egg
• 1 cup premium flour
• 0.5 - 1 tsp ground cinnamon
• 0.5 tsp grated nutmeg or ground ginger
• 1 teaspoon ground cloves

Maple Panna Cotta

• 1.5 cups heavy cream
• 3 tablespoons firmly packed brown sugar
• 0.5 tsp maple extract
• 1/4 tsp vanilla extract
• 1.5 tsp. powdered gelatin

Honey panna cotta

• 1 cup heavy cream
• 5 tablespoons of honey
• 1.5 tsp. powdered gelatin
• 1 cup of milk
• 4 gingerbread cookies

Preparation:

1. First, bake some spiced cookies.:
   
   In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy. Add the vanilla extract, salt, and egg and mix well. Add the flour a little at a time, mixing well and scraping down the sides of the bowl after each addition. Knead until the dough is smooth. Let cool for 30 minutes.
2. Preheat oven to 175°C. Line 2 baking sheets with parchment paper.
3. Divide the dough into three parts. Stir in ground cinnamon into one of them. Add nutmeg to the next piece of dough. And add cloves to the last part.
4. Tear off tiny pieces of the cinnamon dough (about the size of a jelly bean), roll them between your fingers, and place the balls on the prepared baking sheets. Repeat with the nutmeg and clove dough (be sure to separate the flavors) until you have the desired number of mini cookies (20-30 of each). Bake for about 10 minutes. Let cool.
5. Caramel cookie topping:
   
   In a microwave-safe bowl, heat the toffee pieces and 1 tablespoon of heavy cream in 30-second intervals, stirring every 30 seconds, until the toffee pieces are melted. Add a little more heavy cream if needed. Add the corn syrup and stir very gently, heating the caramel for about 15 seconds or less.
6. Using a fork or slotted spoon (or even chopsticks, if you're handy), dip the cookies into the caramel topping to lightly coat them (be careful not to mix up the different types of cookies). This caramel coating will protect the cookies from becoming too soggy in the hot liquid. Try to place the cookies somewhere where any excess caramel will drain freely.
7. Place the coated cookies in the freezer to harden, being careful not to mix up the different flavors!
8. Prepare four serving bowls/glasses (this recipe is for 240 ml bowls). Wine glasses, martini glasses, tumblers, Irish coffee mugs—anything will work, but the size of the bowl will determine the layering!
9. Irish Cream Panna Cotta will be the bottom layer., so it needs to be prepared first:
   
   In a small saucepan over medium heat, combine the heavy cream and vanilla. Bring to a gentle simmer and immediately remove from heat. Sprinkle in the gelatin and stir well until the gelatin is completely dissolved and there are no lumps, 1 to 1.5 minutes. Let cool for 5 minutes, then add the liqueur and stir well.
10. Pour the liquid into 4 ramekins and carefully place them in the refrigerator for 5-6 minutes to allow the gelatin to set slightly. Remove the cookies from the freezer. Remove the panna cotta and top with 5-6 (optional!) nutmeg cookies, then return the ramekins to the refrigerator to set completely (about 45 minutes).
11. The next layer will be a layer of maple panna cotta.:
    
    In a small saucepan, combine the cream, brown sugar, maple extract, and vanilla. Bring to a gentle simmer over medium heat and immediately remove from heat. Stir in the gelatin until completely dissolved, 1-1.5 minutes.
12. Once the first layer of panna cotta has completely set, pour the maple cream into the ramekins. Return to the refrigerator for 5 minutes to allow the layer to set slightly, then top with the cinnamon cookies. Refrigerate for 45 minutes to allow the layer to set completely.
13. The last (top) layer will be honey panna cotta.:
    
    Heat the heavy cream and honey in a small saucepan over medium heat, just below a boil. Remove from heat and stir in the gelatin until completely dissolved, 1-1.5 minutes. Stir in the milk.
14. Once the remaining panna cotta layers are completely set, pour the honey mixture into the ramekins. Let sit for 5 minutes, then top with the clove biscuits. Let the final layer set for at least an hour.
15. For a beautiful presentation, garnish each serving with gingerbread cookies.