Fr Alex's Christmas Recipes

Method   

• First leave the raisins to soak in the rum for about half an hour.
• Soak the gelatine in a little cold water until soft.
• Meanwhile in a medium sized saucepan bring the cream, sugar and spices to a boil. Simmer for two to three mins, whisking until the sugar has dissolved.
• Squeeze out the excess water from the gelatine and dissolve it in the cream mixture whilst off the heat.
• Drain the raisins, stir into the mixture and discard the soaking liquid.
• Share out evenly into six moulds or ramekins, leave to cool completely, then place the panna cottas into the refrigerator to set solid.
• When ready for serving, quickly dip the ramekins into hot water to slightly loosen the panna cottas, then pop them out onto a serving plate. The rummy raisins will have settled to the top. Serve with some seasonal berries.