Eggnog Panna Cotta Recipes
EASY EGGNOG PANNA COTTA
Eggnog, an American Christmas classic, meets the traditional Italian sweetened cream dessert of panna cotta in this simplified holiday recipe.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 1h5m
Yield Makes 6
Number Of Ingredients 4
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
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.
Provided by Doug Mc
Categories Gelatin
Time 7h30m
Yield 4 ramekins, 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 253.2, Fat 18.6, SaturatedFat 11.6, Cholesterol 89.6, Sodium 47.9, Carbohydrate 18, Fiber 0.2, Sugar 16.7, Protein 4.7
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