Eggnog Panna Cotta

I hope you have been enjoying this week long eggnog party sponsored by Safest Choice Eggs.  Stop by their website to view edible eggnog recipes developed by other bloggers.  So, did you enter the raffle to win fabulous prizes from Safest Choice Eggs, Sur La Table, American Express, and Better Homes and Gardens Baking?  Well, if not just enter to win below! 

One of my favorite Italian desserts is panna cotta.  When Mike and I were in Positano, Italy last August, I was fortunate enough to taste the authentic version of  this treat.  It was the perfect balance of firm, yet velvety.  Good thing Positano is very hilly and we did uber amounts of walking to burn off the calories of all of our meals.   Residing in St Louis with the high temperatures this week only getting into the 20's F, I don't have enough courage or insulation to head outside for a walk.  I guess this is when my gym membership pays off.  Let me know if you want to join me there!  I would love to have a workout buddy ;)  

This Eggnog Panna Cotta has a subtle, but distinct eggnog flavor.  Use the caramel sauce sparingly, a few drizzles are perfect, otherwise it will mask the wonderful creamy, nutmeg-y flavors.  Preparing the eggnog panna cotta is super simple, if you can boil water you can do this!  There are two options when making the panna cotta; you can refrigerate it in a mold then unmold it onto a plate {shown above} or pour the panna cotta into a decorative glass, refrigerate, then eat directly from that.  Either way, you and your guests will enjoy a blissful last course of a meal.  

Here's to good food and gladness!    

CLICK HERE for a printer friendly recipe! 

Ingredients for Eggnog Panna Cotta 

Makes four 1 cup servings

  • 2 cups Eggnog (refer to post on Dec 2 for recipe)
  • 1 cup whole cream
  • 1/4 cup granulated sugar
  • 3 strips of Silver grade gelatin {purchase at Kitchen Conservatory in St. Louis}
  • 1 tsp pure vanilla extract

Directions for Eggnog Panna Cotta

  1. Prepare molds by spraying with nonstick spray, wipe out the excess.
  2. Place gelatin strips into small bowl with water and 1-2 ice cubes.  This allows the gelatin to soften, but not dissolve.
  3. In a 2 or 3 Qt saucepan, over medium heat, add cream, eggnog, and sugar.  Stir until sugar dissolves.  
  4. Add vanilla to the saucepan, stir.  Once this begins to boil, turn off the heat.
  5. Squeeze out the excess water from the gelatin and add to the eggnog/cream mixture.  Stir until the gelatin dissolves.
  6. Use a ladle to transfer the Eggnog Panna Cotta into the prepared molds.  Place plastic wrap directly on the eggnog panna cotta to prevent a thick skin from forming.
  7. Refrigerate for 6-24 hours.  Dip the mold into hot water for a few seconds, then invert onto a place to unmold.  Drizzle with Caramel Sauce.