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Rum and Raisin Pannacotta with Nut Crunch
I’ve recently discovered how easy it is to make Pannacotta. And, I’m getting fat! It really is simple posh nosh if you add some fresh fruit and some kind of liqueur or alcohol or caramelised nuts as I have done here. This rather Christmassy dish was created for a competition, but I do think it’s quite it’s good enough to share – and definitely to eat!.
A Seasonal Pannacotta Recipe
- 2 oz raisins soaked for at least an hour or two in a spoonful of spiced rum
- 8 fluid oz of double cream
- 4 fluid oz of full cream milk
- 1 vanilla pod split in half seeds removed but retained.
- 1 tablespoon of caster sugar or you could use vanilla sugar and not use the vanilla pod
- 1 dessertspoon of spiced rum
- 3 sheets of leaf gelatine
- About 3-4 oz mixed nuts. I’ve used walnuts and chestnuts but I rather like the idea of some hazelnuts
- 2 oz butter
- 3 oz demerara sugar
- 1 tablespoon spiced rum
- Soften the leaf gelatine in warm water
- Heat the milk, cream, sugar and vanilla in a small pan till it reaches simmering point.
- Turn off the heat
- Take the gelatine out of water and squeeze dry then add to the cream mix and stir in well till it melts
- Add the rum
- Strain the mixture through a small fine sieve to remove the vanilla and seeds, and pour into metal pudding moulds or ramekin dishes
- Put in the fridge to set for 30 mins, then add the raisins
- Then leave in the fridge for at least 2 hours.
- To make the buttered nuts
- Melt the butter with the demarara sugar in a heavy bottom pan till all the sugar has dissolved. Then add a tablespoon of rum. Stir in the nuts and continue to boil till the toffee reaches wrinkle point when tested on a cold saucer (you can spot this because the mix will start to darken). Be careful not to burn it. Note, it sounds like a lot of rum, but the alcohol will burn off in the cooking process.
Take each nut or nut piece out with tongs or a pair of forks and place on non-stick baking parchment for at least an hour to set.
- To serve
Put each pannacotta mould into a bowl of very hot water so the water reaches about 2/3 of the way up the side.
- Count to 20!
- Now invert the mould on a dessert plate and the pannacotta should come out.
If you are a little nervous, you can loosen the edges before you do that with a round-bladed knife.
- Decorate with the nut pieces
If you are making this for children or people who don’t consume alcohol, the rum in the pannacotta can be replaced with a little orange zest and the raisins soaked in orange juice and the buttered nuts can be made without the rum.
Why not pin this recipe for later?