Raymond Blanc winter menu features one of those. But as I’m broke and squeaking and I can’t really go to the Brasserie and give it a taste, I made my own. I soaked the raisins in Baccardi, some dark rum would have been better, but then again, not sure if Izzie would approve me feeding her  strong, dark rum through the umbilical cord, doubt it.

I used the usual recipe, 300 ml of double cream, 75 ml of milk, a bit less than 100 g sugar, 1,5 gelatine leaves. Just to make sure the flavour is there, I added about 6 tsps of the rum from the raisins. Ended up with a very pleasant, quite light dessert, the rum not too strong, raisins nice and soft, simple strawberry compote on top. 4 more small ones in the fridge.