Description

Some traditions quietly become part of your life.
For me, Rum & Raisin is one of them.

I never expected this flavour to become my favourite. It wasn’t something I was particularly drawn to at first, and yet over time it became the one I return to again and again.

Living by the English seaside, there is a simple ritual that never changes: ice cream by the sea, always Rum & Raisin. Vanilla, rum and plump raisins, warm and deep in flavour, yet surprisingly hard to find done well. It feels familiar and comforting, but at the same time rare. I rarely come across desserts in England that truly capture this combination properly. Perhaps that is part of the charm. Some flavours remain special because they are not everywhere.

This recipe is my interpretation of that tradition, translated into a macaron filling. It brings together smooth vanilla ganache, the depth of rum and the richness of soaked raisins, carefully balanced so no single element overwhelms the others.

The file includes everything you need:
precise measurements, a clear step-by-step guide, technical explanations, recommendations and troubleshooting to help you achieve a stable, flavourful and well-balanced result.

This is one of my most personal recipes, and without question one of my favourites.

I’m always happy to help if you have questions while working with it.