Eggnog Panna Cotta
Eggnog Panna Cotta is full of holiday spices and flavored with rum. It's an easy make-ahead dessert for Christmas!
Servings: 6 small servings
Cost: $10
Equipment
- Medium Saucepan
Ingredients
- 2 cups eggnog
- 2 cups heavy whipping cream
- 1.5 tbsp gelatin measure half of the tablespoon for the extra 1/2 gelatin.
- 7 tbsp sugar
- 3 tbps spiced rum
- 3/8 tsp salt
- 1 tsp vanilla extract
Instructions
- Pour eggnog and heavy cream into a saucepan. Sprinkle with gelatin and then set aside for ten minutes.
- Heat the milk to 140 degree. Medium heat for about 7 minutes. I brought mine to a boil for a minute too. Stir constantly so it won't burn or overboil.
- Turn off the heat and then add sugar, rum, salt, and vanilla.
- Place 6 ramekins (or heatproof glass) on a baking sheet and pour the cream into them.
- Refrigerate about 6 hours until it’s a custard consistency or overnight.
- Sprinkle cinnamon on top, then garnish how you want. Cinnamon stick, tiny gingerbread man or house. So many cute ways to style your eggnog panna cotta!
Notes
The boiling point and process is very important when making panna cotta. Make sure it boils to at least 140 degrees. Let it boil for a few minutes as you constantly whisk so it won't burn or over boil.
Make sure the panna cotta is the texture of a thick pudding before serving.
Make these the day before and let them set overnight.
Use any storebought eggnog you prefer, but make sure it's real eggnog with dairy.
Also note, if you see little tiny bumps in the boiling process continue whisking and they will eventually melt. Sometimes the gelatin takes a little longer to fully melt away.
Panna Cotta should be served in small glasses or ramekins as it's a very rich dessert. A little goes a long way!
Nutrition
Calories: 427kcal | Carbohydrates: 23g | Protein: 7g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 159mg | Sodium: 225mg | Potassium: 199mg | Sugar: 21g | Vitamin A: 1341IU | Vitamin C: 2mg | Calcium: 162mg | Iron: 1mg
