Serves 6
2 tbsp raisins
2 tbsp dark rum
3½ sheets of gelatine
500ml double cream
4 tbsp caster sugar
¼ tsp ground ginger
¼ tsp ground allspice
¼ tsp ground nutmeg
¼ tsp ground cinnamon
1 small handful berries, such as redcurrants, to serve
1. Put the raisins in a bowl, add the rum and leave them to soak for about 30 minutes. Soak the gelatine in cold water until soft.
2. Meanwhile, pour the cream into a heavy saucepan, add the sugar and spices and bring to the boil. Then reduce the heat and simmer the cream for 2-3 minutes. Take the pan off the heat, squeeze the excess water out of the gelatine and whisk it into the cream mixture. Drain the raisins and add them to the cream, discarding the rum.
3. Divide the mixture between six moulds or ramekins. Set them aside to cool completely, then cover the panna cottas with clingfilm and chill in the fridge for at least two hours, or until set.
4. When you’re ready to serve the panna cottas, dip the moulds into hot water for a minute to loosen them and turn out onto plates. Serve with some berries – redcurrants look very Christmassy!
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