Rum Raisin Panna Cotta
Panna cotta originates from the Piedmont region of Italy, and over the years, many variations with different flavors have been created. Rum Raisin Panna Cotta is a sophisticated, adults-only dessert that combines creamy texture with alcoholic, spicy flavors. Imagine the soft panna cotta melting in your mouth after a bite, while the intense aroma of rum raisins adds a pleasant depth to the sweetness. The secret to a perfect panna cotta is good quality rum and the right ratio of gelatin. Try this special version garnished with toasted nuts or a little chocolate sauce!
Ingredients for this recipe
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Preparation Steps
1
Place the raisins in a small bowl and pour the rum over them. Let them soak for at least 15 minutes to allow the raisins to absorb the flavors.
2
Soak the gelatin sheets in cold water and let them stand for 5 minutes until softened.
3
In a saucepan, combine the heavy cream, milk, sugar, and the seeds scraped from the vanilla bean. Heat over low heat, stirring until the sugar is completely dissolved, but do not bring to a boil.
4
Remove from the heat and let it steep for 2-3 minutes to allow the flavors to meld.
5
Squeeze out the excess water from the softened gelatin sheets, then add them to the warm cream mixture. Stir until completely dissolved.
6
Strain the mixture through a fine-mesh sieve to remove any vanilla bean particles, then stir in the rum-soaked raisins.
7
Pour the mixture into small molds or glasses and let cool to room temperature.
8
Refrigerate the panna cotta for at least 4 hours, or preferably overnight, to allow it to set completely.
9
Before serving, garnish with a few extra rum-soaked raisins or some toasted nuts for added texture.
