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Rum Pannacotta

By Lia Sanders on 26/01/15 11:00 AM

Continuing what seems to be a Monday theme here, we have another sweet treat recipe for you. Perhaps the austerity of January brings out a need to be slightly decadent by cracking out the double cream (or, at least, contemplating the possibility). Serve this pannacotta with marinated blackberries and a cinnamon doughnut. Or simply enjoy by itself.

Rum Pannacotta

Ingredients Serves 6

1200ml double cream
2 vanilla pods
Thinly pared rind of two lemons
3 leaves gelatine
10tbsp cold milk
150g icing sugar
125ml dark rum


Heat 900ml of the double cream with vanilla pods and lemon zests. Bring to the boil and simmer very gently until reduced by one-third. Remove the cooked zests and set aside. Soak the gelatine in the cold milk until soft. Remove the gelatine and heat the milk until boiling, return gelatine and stir until dissolved. Add to the hot cream, then leave to cool. Whip the remaining 300ml of double cream with the icing sugar and fold into the cooled cream, then fold in the rum. Place a piece of cooked lemon zest into each of six dariole moulds. Pour in the cream and refrigerate.