Prep 30 mins
Cook 7 hrs
Panna Cotta is traditionally milk, cream, sugar and flavorings set with gelatin. You can use commercial eggnog to make a delightful holiday treat great on flavor if hard on calories. This recipe is of my own design riffing off of other traditional p.c. recipes on this site. Sugar is reduced as most eggnogs are already loaded with sugar.
- 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)
- 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.