- 4 tbsp raisins
- 4 tbsp dark rum
- 6 gelatine sheets
- 1 litre/1¾ pints double cream
- 120g/4½oz caster sugar
- 1 tsp ground ginger
- 1 tsp ground allspice
- ¼ tsp nutmeg, to taste
- 1 tsp ground cinnamon
- 1 handful berries, such as redcurrants, to serve
- Place the raisins into a small bowl and cover with the rum. Set aside to soak for at least 30 minutes.
- Meanwhile, soak the gelatine sheets in a bowl of cold water until softened. Drain and squeeze out any excess liquid using your hands.
- In a heavy-based pan, heat the double cream, sugar and ground spices. Bring to the boil, then reduce the heat until the mixture is simmering and simmer for 2-3 minutes, whisking until the sugar has dissolved.
- Remove the cream mixture from the heat and whisk in the drained gelatine until dissolved. Drain the raisins and stir into the cream mixture (discard the soaking liquid).
- Pour the mixture into ten 200ml/7fl oz moulds or ramekins, filling them to three-quarters full. Set aside to cool completely, then cover with cling film and chill in the fridge for at least two hours, or until set.
- To serve, dip the ramekins briefly into hot water to loosen each panna cotta and turn out onto serving plates. Scatter over some redcurrants to garnish.