Christmas Panna Cotta
Indulge in the rich and creamy flavors of this spiced rum raisin panna cotta. The combination of dark rum-infused raisins, aromatic spices, and luscious cream creates a delightful dessert that is sure to impress. Perfectly chilled and garnished with fresh redcurrants, each bite is a luxurious treat for your taste buds.
— Constant Cookbook
Ingredients
- 4 tbsp raisins
- 4 tbsp dark rum
- 6 gelatine
- 1 litre/1¾ pints double cream
- 120g/4½oz caster sugar
- 1 tsp ground ginger
- 1 tsp ground allspice
- ¼ tsp nutmeg
- 1 tsp ground cinnamon
- 1 handful berries, such as redcurrants
Instructions
- Place the raisins into a small bowl and cover with the rum. Set aside to soak for at least 30 minutes.
- Meanwhile, soak the gelatine sheets in a bowl of cold water until softened. Drain and squeeze out any excess liquid using your hands.
- In a heavy-based pan, heat the double cream, sugar and ground spices. Bring to the boil, then reduce the heat until the mixture is simmering and simmer for 2-3 minutes, whisking until the sugar has dissolved.
- Remove the cream mixture from the heat and whisk in the drained gelatine until dissolved. Drain the raisins and stir into the cream mixture (discard the soaking liquid).
- Pour the mixture into ten 200ml/7fl oz moulds or ramekins, filling them to three-quarters full. Set aside to cool completely, then cover with cling film and chill in the fridge for at least two hours, or until set.
- To serve, dip the ramekins briefly into hot water to loosen each panna cotta and turn out onto serving plates. Scatter over some redcurrants to garnish.
Cook Time
10M
Yield
Serves 6
Comments
No comments found.