Creamy Eggnog Panna Cotta

Why Make This Recipe

Creamy Eggnog Panna Cotta is a delightful dessert that perfectly captures the holiday spirit. It combines the classic flavors of eggnog with a rich, creamy panna cotta base. This dish is not only simple to make but also a showstopper at any gathering. Its smooth texture and festive taste make it a wonderful treat to share with family and friends during the holidays.

How to Make Creamy Eggnog Panna Cotta

Ingredients:

• 1 1/2 cups heavy cream
• 1 1/2 cups eggnog
• 1/2 cup granulated sugar
• 2 1/4 teaspoons unflavored gelatin
• 1/4 cup cold water
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg
• Whipped cream for topping (optional)

Directions:

1. In a small bowl, pour the cold water and sprinkle the gelatin evenly over it. Let it sit for 5–10 minutes to bloom.
2. In a medium saucepan, combine the heavy cream, eggnog, and sugar. Heat over medium heat, stirring until hot and the sugar is dissolved. Do not boil.
3. Remove from heat and add the bloomed gelatin. Stir until completely dissolved.
4. Stir in the vanilla extract and nutmeg. Taste and adjust seasoning if desired.
5. Strain the mixture through a fine mesh sieve into a bowl or measuring cup.
6. Divide evenly into ramekins or molds.
7. Refrigerate for at least 4 hours or until set.
8. To serve, unmold if desired and top with whipped cream and extra nutmeg.

How to Serve Creamy Eggnog Panna Cotta

Serve this creamy panna cotta chilled. You can unmold it for a beautiful presentation on a plate or serve it directly in the ramekins. Adding a dollop of whipped cream on top and a sprinkle of nutmeg will enhance its festive appeal.

How to Store Creamy Eggnog Panna Cotta

Store any leftovers in an airtight container in the refrigerator for up to three days. If you have already topped them with whipped cream, it’s best to consume them within 24 hours for the best texture and flavor.

Tips to Make Creamy Eggnog Panna Cotta

• Make sure to let the gelatin bloom properly before combining it with the warm mixture.
• For an extra touch of flavor, you can add a splash of rum or bourbon to the mixture if desired.
• Experiment with different toppings like chocolate shavings or crushed cookies for added texture.

Variation

You can substitute the eggnog with flavored dairy alternatives, such as almond milk or coconut cream, for a different twist. This option may change the overall flavor but still provides a creamy dessert.

FAQs

1. Can I make this panna cotta ahead of time?
Yes, you can make Creamy Eggnog Panna Cotta a day or two in advance. Just store it in the refrigerator until you’re ready to serve.

2. Can I use flavored gelatin instead of unflavored?
Using flavored gelatin may change the taste of your panna cotta. It’s best to stick with unflavored for this recipe to achieve the intended flavor profile.

3. What if I don’t have ramekins?
You can use any small cups or molds you have on hand. Just ensure they are suitable for refrigerating and can be easily unmolded or served from.

Creamy Eggnog Panna Cotta

A delightful dessert that combines the classic flavors of eggnog with a rich, creamy panna cotta base, perfect for holiday gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 4 hours hrs

Servings: 6 servings

Course: Dessert, Holiday Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Panna Cotta

• 1.5 cups heavy cream Full-fat heavy cream works best for a rich texture.
• 1.5 cups eggnog Store-bought or homemade eggnog can be used.
• 0.5 cups granulated sugar Adjust based on sweetness preference.
• 2.25 teaspoons unflavored gelatin Vital for setting the panna cotta.
• 0.25 cups cold water To bloom the gelatin.
• 0.5 teaspoons vanilla extract Enhances the flavor.
• 0.25 teaspoons ground nutmeg Freshly grated nutmeg is recommended.
• to taste whipped cream for topping Optional, for serving.

Method

 

Preparation

1. In a small bowl, pour the cold water and sprinkle the gelatin evenly over it. Let it sit for 5–10 minutes to bloom.
2. In a medium saucepan, combine the heavy cream, eggnog, and sugar. Heat over medium heat, stirring until hot and the sugar is dissolved. Do not boil.
3. Remove from heat and add the bloomed gelatin. Stir until completely dissolved.
4. Stir in the vanilla extract and nutmeg. Taste and adjust seasoning if desired.
5. Strain the mixture through a fine mesh sieve into a bowl or measuring cup.
6. Divide evenly into ramekins or molds.
7. Refrigerate for at least 4 hours or until set.

Serving

1. Serve this creamy panna cotta chilled.
2. You can unmold it for a beautiful presentation on a plate or serve it directly in the ramekins.
3. Add a dollop of whipped cream on top and a sprinkle of nutmeg to enhance its festive appeal.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. Best consumed within 24 hours if topped with whipped cream.