top of page

COFFEE PANNA COTTA WITH WARM RUM AND RAISINS.

  • Toby Kramer
  • Nov 4, 2022
  • 1 min read

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

  • 100ml Milk

  • 3 leaves Gelatine

  • 40g Caster sugar

  • 50ml Espresso or camp coffee

  • 100ml Dark rum

  • 50ml water

  • 50g Brown sugar

  • 100g Raisins or sultanas

  • 75g roasted Hazelnuts, crushed into bits


METHOD

  • 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.

 
 
 

Comments

bottom of page