Put the sheet of gelatin in cold water.
Put 125ml of water in a sauce pan on low heat and add the cinnamon stick and the star anise. Let it simmer for 20 minutes.
Meanwhile separate 4 eggs (use only the yolks) and beat the yolks until fluffy.
Make whipped cream of the cream, using the handmixer or food processor.
Take the spices out of the water and add 3 tbsp of sugar. Bring it to a boil and then take it off the heat to gradually add it to the fluffy yolks while continuously mixing.
Put the cinnamon liqueur in the sauce pan and heat it a bit (don't boil) to be able to dissolve the half gelatin sheet in it.
Then add this to the egg yolks as well while still mixing.
Keep on mixing until the mixture is cold.
Now gently fold the whipped cream into the mixture.
Then put it in the fridge.