Requires 2 hours setting time.
Overview
Prep time
20 mins
Cook time
10 mins
Serves
4 100ml ramekins
Ingredients
For the caramel
60ml water
120g caster sugar
For the panna cotta
300ml double cream, UHT if you can find it
75ml whole milk
100g glucose syrup (or 60g of caster sugar if you can’t get it)
7g leaf gelatin, softened in a little cold milk
1 tbsp dark rum
Method
Step 1
Start by warming four 100ml ramekins to ensure the caramel doesn’t seize when you pour it in – I warm them in a low-temperature oven.
Step 2
Put 60ml water and 120g caster 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.
Step 3
Boil until a nice golden brown, about 5 minutes (I don’t stir the mixture until it starts to brown) and then pour even amounts, up to about ½cm, into the warmed ramekins. Set aside.
Step 4
In a saucepan, heat 300ml double cream and 75ml whole milk until just about to boil. Stir in 100g glucose syrup or 60g caster sugar until dissolved, and remove from the heat.
Step 5
Put 7g softened leaf gelatin leaves in a small bowl, discarding the milk they were softened in, and pour over a little of the hot cream mixture. Stir until the gelatin dissolves and then transfer to the saucepan.
Step 6
Add 1 tbsp dark rum to the mixture and check that the mixture is smooth – at this point I pour it through a sieve into a small jug.
Step 7
Fill the ramekins with the mixture and transfer to the fridge to set for at least 2 hours.
Step 8
When ready to serve, pour some boiling water into a bowl. Run a small knife around the inside edge of each ramekin to loosen the panna cotta and dip them into the hot water for about 5 seconds.
Step 9
Turn the ramekins out on to a small plate and serve.
Step 10
These are delicious served with some diced fresh clementine flesh, mixed with a teaspoon of sugar and a drizzle of rum.