This is my first attempt at making panna cotta - I've used a recipe by the Hairy Bikers which is so Christmassy I couldn't resist making it for Christmas dinner dessert to go with my summer fruit terrine.
Ingredients
2tbsp raisins
2tbsp dark rum
3½ gelatine sheets
500ml double cream
4tbsp caster sugar
½tsp ground ginger
¼tsp ground allspice
¼tsp ground nutmeg, or to taste
¼tsp ground cinnamon
- Place the raisins in a bowl with the rum and leave to soak for about half an hour.
- Soak the gelatine in a little cold water until soft.
- Place the cream, sugar and spices in a saucepan and bring to a boil. Simmer for two to three mins, whisking until the sugar has dissolved.
- Remove the pan from the heat. Squeeze out the excess water from the gelatine and dissolve it in the cream mixture.
- Pour into five ramekins
- Drain the raisins and share out into the ramekins (discard the rum).
- Leave to cool completely, then place in the fridge overnight.
- When ready for serving, quickly dip the ramekins into hot water to slightly loosen the panna cottas, then invert them onto a serving plate.
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