Eggnog Panna Cotta

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READY IN: 7hrs 30mins
SERVES: 4
YIELD: 4 ramekins
UNITS: US

INGREDIENTS

Nutrition
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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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