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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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 4 hours
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.