Rum and Raisin Pannacotta

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Rum and Raisin Pannacotta
This is a Vegetarian Recipe
  • RECIPE CATEGORY: Dessert
  • Cuisine: Italian
  • type: Veg
  • 30 mins
  • 4
  • Medium
This is a Vegetarian Recipe
  • RECIPE CATEGORY: Dessert
  • Cuisine: Italian
  • type: Veg
  • 30 mins
  • 4
  • Medium

Show Nutrition Info

Amount Per Serving

  • Calories139.6
  • Fat 5.9 g
  • Cholesterol 20.4 mg
  • Sodium 31.7 mg
  • Potassium147.1 mg
  • Carbohydrate 15.6

For the filling

  • 80 mlD’Lecta cow milk
  • 180 mlD’Lecta crème
  • A drop Vanilla essence
  • 25 gCaster sugar
  • 20 g Gelatin
  • 20 mlRum
  • 30 gRaisins
  • 1bag Jasmine tea
Step 1

Place the jasmine tea bag in a cup of hot water.

Step 2

Add the raisins to the jasmine tea and let it soak overnight.

Step 3

Soak the gelatin in 4 tbsp hot water for 5 minutes.

Step 4

Drain the raisins over a bowl and discard the tea.

Step 5

Bring the milk, crème, vanilla essence and sugar to a boil.

Step 6

Add the soaked gelatin and the rum to the mixture and mix well.

Step 7

Place the mixture over ice so that it cools down quickly.

Step 8

Once at room temperature, mix in the raisins and pour the mixture in 80g moulds.

Step 9

Place the moulds in a refrigerator for at least 3-4 hours until set.

Step 10

Remove from the refrigerator and demould and serve immediately.

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