Ingredients: Makes 4

• 400ml Double cream
• 100ml Milk
• 3 leaves Gelatine
• 40g Caster sugar
• 50ml Espresso or camp coffee
• 100ml Dark rum 
• 50ml water
• 50g Brown sugar
• 100g Raisins or sultanas
• 75g roasted Hazelnuts, crushed into bits

Method

• Soak the gelatine as per the instructions on the packet.
• Warm the milk, caster sugar and cream in a saucepan with the espresso or Camp Coffee, stir in the gelatine, then pour into 4 equal sized moulds and place in the fridge to set.
• Place the water, brown sugar and rum into a saucepan and bring to a boil, to remove the alcohol, once the strong alcohol smell has gone, add in the raisins and leave to cool.
• To serve; tip out a pannacotta onto a plate, top with the raisins and some of the syrup and finally the toasted hazelnuts.