Easy Eggnog Panna Cotta Recipes

EASY EGGNOG PANNA COTTA

Steps:

• Sprinkle gelatin over milk; let stand to soften. Heat 3/4 cup eggnog until scalding. Stir in gelatin mixture, then remaining 2 cups eggnog. Divide among six 6-ounce ramekins. Chill in refrigerator until set. Dip bottoms of ramekins in hot water 15 seconds. Run a knife around sides to unmold. Serve, sprinkled with nutmeg.

EGGNOG PANNA COTTA

Steps:

• Lightly grease 6 small dariole moulds.
• Place them on a baking tray.
• Sprinkle gelatine over 2 tblsp water in a small bowl.
• Combine condensed milk and cream in a saucepan.
• Add vanilla seeds and then add bean.
• Stir over low heat till hot.
• Stir in rum and gelatine, stir till gelatine dissolves.
• Remove from heat and let sit 10 minutes to infuse.
• Strain mixture into jug, discard vanilla bean.
• Pour custard into moulds, cover and chill for 4 hours or till set.

EGGNOG PANNA COTTA

Steps:

• 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.