Christmas panna cotta 意式圣诞鲜奶冻This easy, creamy dessert is less dense than a traditional pudding but still packed with Christmas spices.

这款简单易做、奶香浓郁的甜点相比传统的英式布丁要清爽，但依然会用到圣诞的香料，节味儿十足。

Ingredients

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

所需材料

4勺葡萄干

4勺黑朗姆酒

6张吉利丁片（用以凝固成型）

1升高脂厚奶油

120克糖霜

1勺姜粉

1勺多味甜香料

¼勺肉蔻

1勺肉桂粉

一把莓果，像是红加仑，装盘用。

Preparation method

制作步骤



Place the raisins into a small bowl and cover with the rum. Set aside to soak for at least 30 minutes.

把葡萄干倒入小碗中，加入朗姆酒泡制至少30分钟。

Meanwhile, soak the gelatine sheets in a bowl of cold water until softened. Drain and squeeze out any excess liquid using your hands.

同时把吉利丁片泡在冷水里，直到它们变软。用手挤出多余的水分。

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.

在一个厚底锅中加入奶油、糖和香料，煮沸后把火关小、再略微煮上2-3分钟，轻轻摇晃让糖融化掉。

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).

把火关掉、加入挤干的吉利丁片，搅拌融化。再加入滤过水的葡萄干，剩余的朗姆酒可以倒掉。

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.

把混合好的液体分装到10个200毫升的模具里，装7成满就好。静置到完全凉透，用保鲜膜包起来、放到冰箱里至少冻两个小时，或直到成型。

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.

装盘时，把模具浸入到热水里使之脱模，然后倒置到盘中。撒上一些莓果做装饰。