PANNACOTTA is a lovely dessert and always a favourite – and rum really adds depth of flavour.
We serve the dessert with our own marinated blackberries and homemade doughnuts but you can choose what you serve yours with – if anything.
Other fruits go well and the tiny doughnuts you can buy from the supermarkets can be added too.
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
Method
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.
Serve with blackberries and a cinnamon doughnut.
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