Usuba
Panna Cotta with Spices and Rum Raisins
A delicate creamy dessert with notes of ginger, cinnamon, and nutmeg. Raisins infused in dark rum add depth of flavor. Served chilled and garnished with red currants — the perfect finale for a festive table.
- Total
- 30 min
- Standard serving
- 221.3 g
Ingredients
Total 10
Instructions
- 1
Step 1
Transfer the raisins to a bowl, pour rum over them, cover with plastic wrap, and let sit for 30 minutes.
- 2
Step 2
In a separate bowl, soak the gelatin sheets in cold water until soft. Drain the water and squeeze out any excess moisture with your hands.
- 3
Step 3
In a saucepan, mix cream, sugar and spices: ginger, nutmeg, cinnamon and allspice. Bring to a boil, reduce heat and simmer for 2–3 minutes, stirring, until the sugar is completely dissolved.
- 4
Step 4
Remove the butter mixture from heat and stir in the gelatin until completely dissolved.
- 5
Step 5
Add raisins without rum and stir.
- 6
Step 6
Pour the mixture into small molds. Cool, cover with plastic wrap, and place in the refrigerator for 2 hours until completely set.
- 7
Step 7
Before serving, hold each mold in hot water and turn it out onto a plate. Garnish with sprigs of red currant.
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