Silky set cream flavoured with Espresso and doused in warm raisins soused in dark rum and brown sugar, topped with toasted hazelnuts.
INGREDIENTS: MAKES 4
400ml Double cream
3 leaves Gelatine
40g Caster sugar
50ml Espresso or camp coffee
100ml Dark rum
50g Brown sugar
100g Raisins or sultanas
75g roasted Hazelnuts, crushed into bits
Soak the gelatine as per the instructions on the packet.
Warm the milk, caster sugar and cream in a saucepan with the espresso or Camp Coffee, stir in the gelatine, then pour into 4 equal sized moulds and place in the fridge to set.
Place the water, brown sugar and rum into a saucepan and bring to a boil, to remove the alcohol, once the strong alcohol smell has gone, add in the raisins and leave to cool.
To serve; tip out a pannacotta onto a plate, top with the raisins and some of the syrup and finally the toasted hazelnuts.