Rum panna cotta recipe
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Wobbly, creamy panna cottas flavoured with rum - perfect with fresh orange
Credit:
Andrew Twort and Annie Hudson
Stephen Harris,
chef and owner of The Sportsman, Seasalter
23 January 2021 ⢠7:00am
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Cooking time:Â Â 10 minutes
MAKES
75ml whole milk
7g leaf gelatin, softened in a little cold milk
1 tbsp dark rum
METHOD
Start by warming four 100ml ramekins to ensure the caramel doesnât seize when you pour it in â I warm them in a low-temperature oven.
Put the water and sugar for the caramel into a heavy-bottomed saucepan and set over a medium heat. The sugar will melt into the water and slowly the syrup will caramelise.