The Hairy Bikers’ panna cotta recipe

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makes: 6
Skill: medium
Prep: 2 hr
Cooking: 10 min
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  • This panna cotta recipe by the Hairy Bikers is set to be a family favourite – it’s creamy, festive, spicy and the perfect alternative to a traditional Christmas pudding if you’re looking for a dessert that’s a bit different for the big day. It’ll take a little bit of prep time to get your panna cotta recipe up and ready to serve but it’s well worth the extra effort, especially if you’re planning on hosting a special meal. And the best bit about this lovely panna cotta recipe is that it’s totally preparable in advance, so even though it takes a little while to make you can have it all ready and out of the way before your guests arrive. In fact, these lovely desserts will keep perfectly well in the fridge for up to around three days.


    • 3½ gelatine sheets
    • 500ml double cream
    • 4tbsp caster sugar
    • ½tsp ground ginger
    • ¼tsp ground allspice
    • ¼tsp ground nutmeg, or to taste
    • ¼tsp ground cinnamon
    • 2tbsp raisins
    • 2tbsp dark rum
    • A small handful of berries, to serve


    • First leave the raisins to soak in the rum for about half an hour.

    • Soak the gelatine in a little cold water until soft.

    • Meanwhile in a medium sized saucepan bring the cream, sugar and spices to a boil. Simmer for two to three mins, whisking until the sugar has dissolved.

    • Squeeze out the excess water from the gelatine and dissolve it in the cream mixture whilst off the heat.

    • Drain the raisins, stir into the mixture and discard the soaking liquid.

    • Share out evenly into six moulds or ramekins, leave to cool completely, then place the panna cottas into the refrigerator to set solid.

    • When ready for serving, quickly dip the ramekins into hot water to slightly loosen the panna cottas, then pop them out onto a serving plate. The rummy raisins will have settled to the top. Serve with some seasonal berries.

    Top tip for making The Hairy Bikers’ panna cotta

    Serve with redcurrants for a really festive finish

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