Rum and Raisin Pannacotta
Show Nutrition Info
Amount Per Serving
- 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
Place the jasmine tea bag in a cup of hot water.
Add the raisins to the jasmine tea and let it soak overnight.
Soak the gelatin in 4 tbsp hot water for 5 minutes.
Drain the raisins over a bowl and discard the tea.
Bring the milk, crème, vanilla essence and sugar to a boil.
Add the soaked gelatin and the rum to the mixture and mix well.
Place the mixture over ice so that it cools down quickly.
Once at room temperature, mix in the raisins and pour the mixture in 80g moulds.
Place the moulds in a refrigerator for at least 3-4 hours until set.
Remove from the refrigerator and demould and serve immediately.