Festive Panna Cotta

Kevin Kindland

Kevin Kindland

15th November 2017

Festive Panna Cotta

⁣Festive Panna Cotta

Ingredients

  • ⁣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

Method

⁣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.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.