This Hot Buttered Rum Panna Cotta blends smooth cream with brown sugar, butter, warm spices and a splash of dark rum. Inspired by the classic winter drink, it sets into a silky, gently spiced dessert with a cosy festive aroma. Perfect for Christmas dinners, winter gatherings or a make-ahead holiday sweet.
Sprinkle the powdered gelatine over 4–5 tablespoons of cold milk. Let it sit undisturbed for a few minutes until it softens and absorbs the liquid. Blooming ensures the gelatine melts evenly and helps the panna cotta set with a smooth, wobbling texture.
Description - Step 2
Prepare the Hot Buttered Rum Base
In a saucepan, melt the butter over low heat. Add the brown sugar, cinnamon, nutmeg, cloves and a small pinch of salt. Stir gently until the sugar dissolves and the spices release their aroma. Pour in the dark rum and warm briefly. This forms the festive, buttery base inspired by classic Christmas hot buttered rum.
Description - Step 3
Add the Cream and Milk
Pour the whipping cream and the remaining milk into the pan. Warm the mixture on low heat, stirring continuously so the cream absorbs the buttered rum flavours. Do not let it boil, as overheating can affect the final smoothness. The mixture should be warm and thoroughly combined.
Description - Step 4
Melt the Gelatine
Remove the saucepan from the heat. Add the bloomed gelatine and whisk gently until fully dissolved. Stir in the vanilla extract. The mixture should be glossy, warm, and aromatic, with subtle sweetness and spiced-rum notes.
Description - Step 5
Pour and Chill
Strain the mixture through a fine sieve into a jug to remove any spice sediments. Pour into glasses, moulds, or ramekins. Cool at room temperature for 10 minutes, then refrigerate for 4–6 hours until set. The panna cotta should have a soft, custard-like wobble with a smooth, melt-in-the-mouth finish.
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