Gingerbread Panna Cotta

Soak the gelatine sheets in cold water.

Bring the cream with the gingerbread spice and 3 tbsp sugar to a boil in a saucepan and let it simmer gently for about 10 minutes.

Remove the cream from the heat and let it cool slightly.

Squeeze out the gelatine, add it to the warm cream and stir until completely dissolved.

Rinse four ramekins with cold water, fill them with the cream mixture and chill for at least 4 hours.

Peel and segment the orange, catching the juice that is released.

Caramelize the remaining sugar in a pan until golden, add the butter and the collected orange juice and cook, stirring, until creamy.

Toss the orange segments in the sauce briefly, unmould the panna cotta onto plates and serve with the orange compote.