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rum and raisin panna cotta

Yields8 Servings

A light and festive dessert using rum and raisons, easily prepared the day before and quickly served when entertaining.

 1.20 l thickened cream
 8 sheets of gelatin
 3 tbsp caster sugar
 1 cup raisins
 dark rum
 1 tsp ground cinnamon
 1 tsp all spice
 ¼ tsp nutmeg
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 ΒΌ 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.

Nutrition Facts

Serving Size 8

Servings 8