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