Place the raisins in a bowl and cover with rum, set aside for an hour and allow them to soak.
2
Place the gelatin in a bowl of cold water and allow to soak for 5 minutes.
3
Meanwhile put the cream, sugar and spices in a saucepan and bring it to a soft boil , whisk together then turn the heat down and simmer for a couple of minutes.
4
Squeeze the excess water from the gelatin and add this to the cream. Take the cream from the heat and stir to combine.
5
Drain any excess liquid from the raisins and divide them among the moulds, reserving a ¼ for serving. Pour the mixture into 10 individual moulds and allow to cool. Place in the refrigerator to chill.
6
Run a knife around each mold to loosen the panna cotta and turn out onto a serving dish, serve topped with the reserved raisins alternatively serve in the mould.
Ingredients
1.20lthickened cream
8sheets of gelatin
3tbspcaster sugar
1cupraisins
dark rum
1tspground cinnamon
1tspall spice
¼tspnutmeg
Directions
1
Place the raisins in a bowl and cover with rum, set aside for an hour and allow them to soak.
2
Place the gelatin in a bowl of cold water and allow to soak for 5 minutes.
3
Meanwhile put the cream, sugar and spices in a saucepan and bring it to a soft boil , whisk together then turn the heat down and simmer for a couple of minutes.
4
Squeeze the excess water from the gelatin and add this to the cream. Take the cream from the heat and stir to combine.
5
Drain any excess liquid from the raisins and divide them among the moulds, reserving a ¼ for serving. Pour the mixture into 10 individual moulds and allow to cool. Place in the refrigerator to chill.
6
Run a knife around each mold to loosen the panna cotta and turn out onto a serving dish, serve topped with the reserved raisins alternatively serve in the mould.
