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Pedro ximenez creams with caramel-raisin sauce
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Prep Time:
385 minutes
Cook Time:
15 minutes
Total Time:
400 minutes
Ingredients:
  • 2 vanilla beans, split, seeds scraped
  • 150g caster sugar
  • 125ml sherry
  • 800ml thickened cream
  • Finely grated zest of 1 orange
  • 4 gold-strength gelatine leaves
  • 110g caster sugar
  • 60ml sherry
  • 85g raisins
Instructions:
  • Combine the fragrant vanilla seeds, sugar, and sherry in a bowl for a burst of flavor. In a saucepan, heat 2 cups (500ml) of cream with vanilla pods and orange zest until boiling. Stir in the sugar and sherry mix until dissolved, then let it sit for 5 minutes to soak up all the delicious aromas.
  • Begin by soaking the gelatine leaves in cold water for 5 minutes. Squeeze out any excess moisture and add the leaves to the infused cream, stirring until dissolved. Strain the mixture through a sieve into a bowl, discarding solids. Place the bowl in a sink filled with iced water, stirring occasionally. Once cooled but not set, whip the remaining cream until soft peaks form and gently fold it into the cooled mixture. Finally, pour the mixture into your preferred serving dishes (six 200ml-capacity terracotta bowls or cups, or one 1.2-litre capacity round flan dish). Chill overnight before serving.
  • To prepare the sauce, combine sugar and 1/2 cup (125ml) water in a saucepan. Heat over low heat until the sugar dissolves, then let it simmer undisturbed until it turns light golden. Take it off the heat, gradually mix in 1/3 cup (80ml) cold water and sherry while stirring constantly. Put it back on the heat, stir until the caramel dissolves, then remove from heat, mix in raisins, and let the sauce cool completely.
  • Top the creams with the sauce, and if making one large cream, cut it into wedges before serving.

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