Eggnog Panna Cotta Recipes

EGGNOG PANNA COTTA

Steps:

• Fill a large bowl with ice and water, and set aside. Place 2 cups milk in a small saucepan, and bring to a boil over medium-high heat. Combine egg yolks and sugar in a medium bowl, and whisk until pale yellow. Pour half of hot milk into egg-yolk mixture, whisking constantly. Return to pan with remaining milk, and cook over low heat, stirring constantly with a wooden spoon, until thick enough to coat back of the spoon.
• Remove from heat, and immediately stir in remaining 1 1/2 cups cold milk and cold cream. Pour through a very fine strainer into a bowl set over the ice bath. Add rum and freshly grated nutmeg to taste.
• Sprinkle gelatin over 1/2 cup cold eggnog in a small bowl. Pour remaining eggnog into a medium saucepan, and place over medium heat. Cook until just barely steaming. Add gelatin mixture, and stir to dissolve. Strain through a fine mesh sieve. Pour into 3-ounce ramekins or teacups, and refrigerate until set, 2 1/2 to 3 hours.

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:

• 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.

EGGNOG PANNA COTTA WITH RUM SOAKED RAISINS AND PECANS

Steps:

• Place yolks and sugar into a stand mixer with whisk attachment whipping on high for about 1 minute until yolks are creamed.
• Place a gelatin sheet in cold water to bloom.
• Place milk, cream, nutmeg, cinnamon, salt and vanilla into a pot and bring to a simmer on low. Add a big spoon of the hot milk mixture to your egg mixture, to temper them as you don't want to cook the eggs. Once most of the milk has been added to the eggs, pour the mixture back into the pot and place it on medium heat. Whisk constantly for a few minutes until it reaches 160 °F (70 °C). If you don't have a thermometer, cook until the mixture is slightly thickened. Next, add your bloomed gelatin and whisk until it's dissolved.
• Pour mixture into 8 glass jars or ramekins of your choice. Place in the fridge to set for at least 4 hours.
• Raisin and Pecan Garnish
• Place all garnish ingredients into a small pot and bring it to a simmer for about 1 minute.
• Place in a container with a lid and let it stand for about 30 minutes to let the raisins absorb the rum.
• Garnish the top of each panna cotta with your raisin and pecan mix and serve chilled.