A light and festive dessert using rum and raisons, easily prepared the day before and quickly served when entertaining.
Place the raisins in a bowl and cover with rum, set aside for an hour and allow them to soak.
Place the gelatin in a bowl of cold water and allow to soak for 5 minutes.
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.
Squeeze the excess water from the gelatin and add this to the cream. Take the cream from the heat and stir to combine.
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.
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
Directions
Place the raisins in a bowl and cover with rum, set aside for an hour and allow them to soak.
Place the gelatin in a bowl of cold water and allow to soak for 5 minutes.
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.
Squeeze the excess water from the gelatin and add this to the cream. Take the cream from the heat and stir to combine.
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.
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.
