Ingredients
400g Macphie Panna Cotta
1 small Christmas pudding
100g raisins
40g Salted Caramel OTT dessert sauce
50g brandy
200g Macphie Mallow
Method
- Soak the raisins in brandy and leave for 1 hour
- Mix the raisins into the panna cotta and ripple with the OTT sauce, pour into individual moulds and freeze for 3 hours
- Make a round base out of the Christmas pudding and top with a portion of panna cotta ice cream
- Pipe the mallow around the ice cream ensuring it is fully covered and then glaze with a torch (this can be done in advance and stored in the freezer until needed)
