Rum Panna Cotta with Salted Caramel Recipe

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Rum-Panna Cotta-salted Caramel-desert-woman and home
Serves6
Preparation Time15 mins plus setting
Cooking Time5 mins
Total Time20 mins plus setting
Nutrition Per PortionRDA
Calories464 Kcal23%
Fat56 g80%
Saturated Fat35 g175%
By Woman and Home
published

Ingredients

  • 4½ leaves gelatine (we used Costa)
  • 750ml (1pt 2fl oz) whipping cream
  • 4¼tbsp caster sugar
  • 3tbsp dark rum
  • 150ml (¼pt) caramel sauce (try Waitrose Seriously Buttery Caramel Dipping Sauce)
  • pinch sea salt
  • fresh raspberries, to serve

you will need

  • 6 metal pudding moulds, lightly oiled

Method

  1. Soften the gelatine sheets in cold water for a few minutes. Gently heat the cream, sugar and rum until the sugar dissolves, remove from the heat, add the gelatine and stir to dissolve. Strain the mix into the moulds and place in the fridge to set, for at least 5 hours, up to overnight.

  2. Run a knife around the edge of each panna cotta and invert on to plates. Pull the sides from the mould to encourage it to tip out; if needed, quickly dunk them in hot water. Scatter raspberries on to each plate. Heat the caramel sauce in the microwave, stir the salt through then drizzle over the panna cotta and raspberries.

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