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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.


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


  • 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.


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

© Dennis Edwards for Foodservice 2022