Eggnog Panna Cotta
- Ready In:
- 7hrs 30mins
- Ingredients:
- 8
- Yields:
-
4 ramekins
- Serves:
- 4
ingredients
- 1⁄4 ounce gelatin (1 envelope)
- 1 tablespoon whole milk
- 3⁄4 cup eggnog
- 3⁄4 cup heavy cream
- 1⁄4 cup sugar
- 1⁄2 teaspoon cinnamon
- 1⁄8 cup blackberry (optional)
- nutmeg
directions
- Mix gelatin with whole milk (or eggnog) to 'bloom' for 10 minutes.
- Mix eggnog, cream, cinnamon and sugar in a medium saucepan.
- Prepare 4 ramekins (about 3 to 4 oz capacity) with non-stick spray as desired (if you plan to serve in the ramekins, you can omit this step).
- Heat the eggnog mixture slowly to a simmer.
- Add the gelatin and whisk gently to dissolve.
- Strain into a pyrex measuring cup and allow to cool.
- Place 3 to 4 blackberries in each ramekin (optional).
- Divide the cooled mixture amongst the ramekins.
- Dust with freshly grated nutmeg and cover with foil or plastic wrap.
- Chill for a minimum of 6 hours, overnight or up to 24 hours.
- Serve in ramekins or run a sharp knife around the circumference of the ramekin and place in hot water for 10 seconds then invert onto a service plate.
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RECIPE SUBMITTED BY
Doug Mc
Chesapeake, 86
<p>As a practicing family doctor for over 40 years, I have seen the impact of malnutrition in all its forms, most often a profound excess of calories--we dig our graves with our knives and forks--which I seek to help both personally and professionally. We only get one chance at life and good nutrition needs to be a central focus. <em>Mens sana in corpore sano.</em></p>