Created in response to my Full moon event which truly  stretched my imagination as well as my ability to balance  authoritative flavours, resulting to what I feel is a  great alternative to the spell binding rum and raisin combination. Using  the almost famous jersey cream brings the simple Panna Cotta to a whole other level of creaminess and delectability.

Preparation time: 2 hours  Total refrigeration time: Minimum of 4  Hours or Overnight  Serves: 2 -3 

For the Panna Cotta 

  • 2 Bronze grade gelatine leaves
  • 275 ml Jersey Double cream
  • 50 ml of whole milk
  • 70 g Castor Sugar
  • 25 ml Rum
  • 1 Vanilla pod, seeds removed

For the Raisins 

  • 30 g Large raisins
  • 1 Dsp. Sugar
  • 1 1/2 Dsp.  Water
  • Enough rum to cover the raisins, Approx. 100 ml

Tips and Tricks:  If you can get hold of jersey cream it is defiantly worth the extra money as it has a remarkable depth of flavour that will speak for itself in this dish. I used captain Morgans original rum for this recipe but you can  use whichever you prefer (Kraken is a nice alternative)

  1. Place the gelatine sheets in a small bowl of cold water and leave for 5–10 minutes, until softened.
  2. Put the cream, milk, sugar, rum (25 ml) and vanilla seeds  into a small heavy-based saucepan. Place over a medium-low heat and bring to a simmer. Immediately remove from the heat.
  3. Squeeze any water out of the soaked gelatine leaves and stir them into the hot cream, mixing well until completely dissolved. Set aside to cool to slightly higher than room temperature.
  4. Rinse your moulds with cold water, pour the prepared Panna Cotta mixture into a jug through a sieve and then pour gently into the prepared moulds. Place into the fridge to set for a minimum of 4 hours but preferably overnight.
  5. Approx. 2 Hours before serving place your rum, stripped vanilla carcass and your raisins into a shallow dish to soak for 1 hour.
  6. Remove the soaked raisins using a fork into a separate bowl, place the sugar and water into a small pan and bring to a boil to form a syrup. Pour over the soaked raisins and leave to chill in the fridge until serving.
  7. To serve, dip the moulds in boiling water for 5 seconds. Place a plate over each one and, holding tightly, invert both, giving the mould a little shake if necessary. Surround half of the Panna Cotta with some raisins and finish with placing 1 finely chopped raisin on top.

Tips and Tricks:  The hardest part of this dish is taking the Panna cottas out of the moulds in one piece, so if you are struggling to get them out leave them in the boiling water for just a bit longer. Whatever liquid comes out of the mould you can just wipe up with a bit of kitchen towel. Dependent on how fond you are of rum then by all means soak the raisins for longer to give them a bit more of a kick, I wouldn’t recommend any longer than 5 hours however as the quantity absorbed will overpower the dish.

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