This rum and raisin panna cotta is a winner with the X-PERT Team!
This panna cotta recipe inspired by the Hairy Bikers is set to be a family favourite – it’s creamy, festive, spicy and the perfect alternative to a traditional Christmas pudding if you’re looking for a dessert that’s a bit different for the big day. You can swap the sweetener for normal sugar if you don’t want a low carb version. Great to make ahead of time and will keep in the fridge for around three days.
Ingredients:
Method: Number of Servings 6 / Prep Time 30 mins – Cooking time 10 mins / Total time: 2 hrs 10 mins
1. First leave the raisins to soak in the rum for about half an hour.
2. Soak the gelatine in a little cold water until soft.
3. Meanwhile in a medium sized saucepan bring the cream, sugar and spices to a boil. Simmer for two to three mins, whisking until the sugar has dissolved.
4. Take off the heat, squeeze out the excess water from the gelatine sheets and add to the cream mixture and stir.
5. Stir the raisins and rum into the mixture.
6. Share out evenly into six moulds or ramekins, leave to cool completely, then place the panna cottas into the refrigerator to set solid.
7. When ready for serving, quickly dip the ramekins into hot water to slightly loosen the panna cottas, then pop them out onto a serving plate. The rummy raisins will have settled to the top. Serve with some seasonal berries.
Nutritional breakdown per serving: (without berries)
