Festive Panna Cotta

Kevin Kindland

Kevin Kindland

15th November 2017
Kevin Kindland

Festive Panna Cotta

⁣Festive Panna Cotta


  • ⁣120g Raisins
  • 10tbsp Rum
  • 8 Gelatine Sheets
  • 1500ml Double Cream
  • 500ml Milk
  • 240g Caster Sugar
  • 2 Tsp Ground Ginger
  • 1Tsp Ground Mixed Spice
  • ½ Tsp Nutmeg, To Taste
  • 2 Tsp Ground Cinnamon
  • 1 Vanilla Pod
  • Zest of 2 Oranges and Lemons


⁣Place the raisins into pan and cover with the rum and bring to the boil Set aside to soak for at least 1 hour.
Meanwhile, soak the gelatine sheets in a bowl of cold water until softened. Drain and squeeze out any excess liquid using your hands.
In a heavy-based pan, heat the double cream, milk, sugar, ground spices and vanilla pod. Bring to the boil, then reduce the heat until the mixture is simmering and simmer for 2-3 minutes, whisking until the sugar has dissolved. Leave to infuse for 10 minuets
Remove the cream mixture from the heat and whisk in the drained gelatine until dissolved.
Pass the mixture through a through fine chinois and wet muslin, add the orange and lemon zest and mix well.
Add the raisins and stir into the cream mixture.
Cool over an ice bath
Pour the mixture moulds or ramekins divide raisins between
Set aside to cool completely, then cover with cling film and chill in the fridge for at least two hours, or until set.
To serve, dip the ramekins briefly into hot water to loosen each panna cotta and turn out onto serving plates.

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