Easy Eggnog Panna Cotta Recipes

EGGNOG PANNA COTTA

Steps:

• Fill a large bowl with ice and water, and set aside. Place 2 cups milk in a small saucepan, and bring to a boil over medium-high heat. Combine egg yolks and sugar in a medium bowl, and whisk until pale yellow. Pour half of hot milk into egg-yolk mixture, whisking constantly. Return to pan with remaining milk, and cook over low heat, stirring constantly with a wooden spoon, until thick enough to coat back of the spoon.
• Remove from heat, and immediately stir in remaining 1 1/2 cups cold milk and cold cream. Pour through a very fine strainer into a bowl set over the ice bath. Add rum and freshly grated nutmeg to taste.
• Sprinkle gelatin over 1/2 cup cold eggnog in a small bowl. Pour remaining eggnog into a medium saucepan, and place over medium heat. Cook until just barely steaming. Add gelatin mixture, and stir to dissolve. Strain through a fine mesh sieve. Pour into 3-ounce ramekins or teacups, and refrigerate until set, 2 1/2 to 3 hours.

EASY EGGNOG PANNA COTTA

Steps:

• Sprinkle gelatin over milk; let stand to soften. Heat 3/4 cup eggnog until scalding. Stir in gelatin mixture, then remaining 2 cups eggnog. Divide among six 6-ounce ramekins. Chill in refrigerator until set. Dip bottoms of ramekins in hot water 15 seconds. Run a knife around sides to unmold. Serve, sprinkled with nutmeg.

PANNA COTTA

Steps:

• Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
• In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
• Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.

EGGNOG PANNA COTTA

Steps:

• Mix gelatin with whole milk (or eggnog) to 'bloom' for 10 minutes.
• Mix eggnog, cream, cinnamon and sugar in a medium saucepan.
• Prepare 4 ramekins (about 3 to 4 oz capacity) with non-stick spray as desired (if you plan to serve in the ramekins, you can omit this step).
• Heat the eggnog mixture slowly to a simmer.
• Add the gelatin and whisk gently to dissolve.
• Strain into a pyrex measuring cup and allow to cool.
• Place 3 to 4 blackberries in each ramekin (optional).
• Divide the cooled mixture amongst the ramekins.
• Dust with freshly grated nutmeg and cover with foil or plastic wrap.
• Chill for a minimum of 6 hours, overnight or up to 24 hours.
• Serve in ramekins or run a sharp knife around the circumference of the ramekin and place in hot water for 10 seconds then invert onto a service plate.

EGGNOG PANNA COTTA

Steps:

• Lightly grease 6 small dariole moulds.
• Place them on a baking tray.
• Sprinkle gelatine over 2 tblsp water in a small bowl.
• Combine condensed milk and cream in a saucepan.
• Add vanilla seeds and then add bean.
• Stir over low heat till hot.
• Stir in rum and gelatine, stir till gelatine dissolves.
• Remove from heat and let sit 10 minutes to infuse.
• Strain mixture into jug, discard vanilla bean.
• Pour custard into moulds, cover and chill for 4 hours or till set.

EARL GREY PANNA COTTA

Steps:

• In a small saucepan, sprinkle gelatin over half-and-half; let stand 1 minute. Stir in sugar and salt. Heat and stir over low heat until gelatin and sugar are completely dissolved. Remove from heat. Add tea bags; steep, covered, 10-15 minutes according to taste. Discard tea bags., Pour into six 4-oz. ramekins or custard cups coated with cooking spray. Refrigerate, covered, until set, about 5 hours. Unmold panna cotta onto plates.