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Rum punch panna cotta served
Creamy panna cotta decorated with punch liqueur and fruit

Rum Punch Panna Cotta

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
The flavour of punch – a cavalcade of rum, citrus, and raisin aromas – evokes childhood for many, but here it returns in an elegant, adult form. The pinkish hue of the cream and the scent of punch liqueur instantly create a festive atmosphere. This isn't the artificial 'punch flavour' of confectioneries, but a harmony of real flavours.
🕒 Prep Time 20 mins
🍳 Cook Time 10 mins
⌛ Total Time 4 hrs 30 mins
🍽️ Servings 4 servings
🔥 Calories 430 kcal
🌍 Cuisine Retro-Modern Fusion

Ingredients

Equipment Needed

  • Saucepan
  • Whisk
  • Glasses
  • Sieve

Allergen Information

⚠️ Milk
⚠️ Sulphur dioxide (in raisins)

Instructions

1 ✓

Soak the gelatine in cold water.

Tip: Usual procedure.
2 ✓

Heat the cream with the sugar and vanilla. Do not boil.

Tip: Just melt the sugar.
3 ✓

Remove from the heat, dissolve the gelatine in it.

Tip: Make it homogeneous.
4 ✓

Let it cool to lukewarm (approx. 40°C), then stir in the punch liqueur.

Tip: If you add it while hot, the alcohol and much of the aroma will evaporate.
5 ✓

If using raisins (which are worth soaking in the liqueur beforehand), place a few at the bottom of the glasses.

Tip: The raisin is a surprise at the bottom of the dessert.
6 ✓

Pour the cream into the glasses and chill for 4 hours.

Tip: Until set.
7 ✓

Upon serving, grate dark chocolate on top.

Tip: The bitterness of the chocolate is needed for the sweet punch.

Recipe FAQ

Can I use punch flavouring?
You can, but the taste of real liqueur is much more refined. If using flavouring, dose it very carefully as it can easily taste 'fake'.
It didn't turn pink.
The colouring ability of liqueurs varies. If you want the classic colour, add a drop of red food colouring or raspberry juice.

Ingredients

  • 500 ml Double cream
  • 80 g Caster sugar
  • 1 pc Vanilla pod
  • 5 leaves Gelatine
  • 80 ml Punch liqueur (or good quality rum)
  • 50 g Raisins (optional, soaked in liqueur)
  • 20 g Dark chocolate (for decoration)