• Serves 4

    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).


    *Or you could ask #ExcitableEdgar to help!


  • 400g Macphie Panna Cotta
  • 1 small Christmas pudding
  • 100g raisins
  • 40g Salted Caramel OTT® dessert sauce
  • 50g brandy
  • 200g Macphie Mallow