Eggnog Panna Cotta With Rum Soaked Raisins And Pecans 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.

EGGNOG CREAM WITH SPICED PECAN RAISIN DUNKERS

Steps:

• Preheat oven to 375°. In a large bowl, beat cake mix, oil and eggs until well blended. Stir in pecans and raisins., Divide dough in half. On baking sheets, roll each portion between 2 sheets of parchment into a 12x8-in. rectangle. Refrigerate 30 minutes. Meanwhile, In a large bowl, beat cream cheese, marshmallow creme, extract, nutmeg and cinnamon until smooth; fold in whipped topping. Refrigerate, covered, until serving., Remove top sheet of parchment from dough. Cut each dough rectangle in half lengthwise; cut crosswise into 1-in. strips. Transfer to parchment-lined baking sheets. (Refrigerate any remaining strips until ready to bake.) Bake 8-10 minutes or until edges are golden brown. Cool on pans 4 minutes. Remove to wire racks to cool., Sprinkle eggnog cream with additional nutmeg; serve with dunkers.

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.