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Coffee panna cotta with warm rum and raisins.

Silky set cream flavoured with Espresso and doused in warm raisins soused in dark rum and brown sugar, topped with toasted hazelnuts.
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Ingredients: Makes 4

  • 400ml Double cream
  • 100ml Milk
  • 3 leaves Gelatine
  • 40g Caster sugar
  • 50ml Espresso or camp coffee
  • 100ml Dark rum 
  • 50ml water
  • 50g Brown sugar
  • 100g Raisins or sultanas
  • 75g roasted Hazelnuts, crushed into bits

Method

  • Soak the gelatine as per the instructions on the packet.
  • Warm the milk, caster sugar and cream in a saucepan with the espresso or Camp Coffee, stir in the gelatine, then pour into 4 equal sized moulds and place in the fridge to set.
  • Place the water, brown sugar and rum into a saucepan and bring to a boil, to remove the alcohol, once the strong alcohol smell has gone, add in the raisins and leave to cool.
  • To serve; tip out a pannacotta onto a plate, top with the raisins and some of the syrup and finally the toasted hazelnuts.

Address

13 Limberline Road,
Hilsea Industrial Estate Hilsea, Portsmouth,
Hampshire PO3 5JF

© Dennis Edwards for Foodservice 2022