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Eggnog Panna Cotta
Indulge in a festive eggnog panna cotta, a creamy and smooth dessert perfect for the holiday season. Ready in just over 4 hours with simple ingredients.
Course
Dessert
Cuisine
Italian-Inspired
Keyword
Eggnog, gelatin
Prep Time
10
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
15
minutes
minutes
Servings
6
Calories
654
kcal
Author
Corrie
Ingredients
2
cups
eggnog
1
packet
2 ¼ teaspoons unflavored gelatin
¼
cup
cold water
¼
cup
sugar
adjust based on eggnog sweetness
1
teaspoon
vanilla extract
¼
teaspoon
freshly grated nutmeg
plus more for garnish
Instructions
Sprinkle the gelatin over the cold water in a small bowl. Let it sit for 5 minutes to bloom.
In a saucepan, gently warm the eggnog over medium heat. Do not boil. Add the sugar, vanilla extract, and nutmeg. Stir until the sugar dissolves.
Remove the saucepan from the heat. Add the bloomed gelatin to the eggnog mixture and stir until the gelatin is completely dissolved.
Pour the mixture into 6 ramekins or molds. Chill in the refrigerator for at least 4 hours, or until set.
To serve, run a knife around the edges of each mold and invert the panna cotta onto a plate. Garnish with a sprinkle of nutmeg.
Notes
Bloom the gelatin properly in cold water before using to ensure it dissolves evenly.
Warm the eggnog gently to avoid curdling, especially if it contains alcohol.
Pour the mixture into molds while it's still warm for a smooth texture.
Chill the panna cotta for at least 4 hours, or overnight, to set perfectly.
Run a knife around the edge of the molds to release the panna cotta smoothly.
Nutrition
Calories:
654
kcal
|
Carbohydrates:
92
g
|
Protein:
23
g
|
Fat:
21
g
|
Saturated Fat:
13
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Cholesterol:
300
mg
|
Sodium:
278
mg
|
Potassium:
858
mg
|
Fiber:
0.4
g
|
Sugar:
91
g
|
Vitamin A:
1063
IU
|
Vitamin C:
8
mg
|
Calcium:
679
mg
|
Iron:
1
mg