– Tomas O.
Add 1 tbsp. powdered gelatin to a small bowl with ¼ cup of cool water. Stir once and allow to “bloom” (dissolve) for 5 minutes.
Add 3 cups eggnog and 1 tsp. masala chai spice to a pot and simmer on MEDIUM/LOW for about 5 minutes, stirring occasionally. You don’t want the eggnog to boil.
Add bloomed gelatin and stir until dissolved – about 2-3 minutes.
Pour eggnog mixture over a mesh strainer into glasses and refrigerate for at least 4 hours.
Add ½ cup raisins to a saucepan with ½ cup dark rum. Simmer on low for 5 minutes until the raisins look plump. Sprinkle with a pinch of masala spice and stir.
Refrigerate raisins for at least 10 minutes. Spoon raisins equally onto panna cotta and serve.