Eggnog panna cotta

An easy festive dessert!

Creating new festive desserts is one of my favourite elements of the holiday season. This year, I started the taste-testers off on a high note with these sticky toffee pudding cupcakes, which I thought might be a tough act to follow until I came up with the idea of making an eggnog panna cotta. This pudding-like treat is super delicious but not overly sweet, making it a nice light finish to any meal and best of all, you can make it several days in advance. If you’re a fan of panna cotta, you might also enjoy this blackberry-mint version or this caramel-macchiato one. And if you love eggnog, you might enjoy making your own – here’s my easy recipe. Note that you can make a vegetarian version of this recipe by substituting agar agar for the gelatin.

Ingredients

• 2 1/2 teaspoons (7 g) powdered gelatin (1 packet)
• 1/3 cup (85 mL) cold milk
• 3 cups (750 mL) cold eggnog
• 1 tablespoon (15 mL) brandy or rum (optional)
• Freshly grated nutmeg

Method

• Place milk in a small bowl. Sprinkle gelatin over top and let it sit for 5 minutes.
• Heat eggnog until it is just about ready to boil. I find this easiest in a 4 cup (1 L) glass measure in the microwave on medium-high heat, stirring every 30 seconds. Alternatively, heat it in a saucepan over medium heat on the stove, stirring frequently with a silicone scraper so it does not scorch on the bottom of the pan.
• Whisk together warm eggnog, milk and gelatin mixture and brandy (if using) until smooth. Pour into eight 6 ounce (177 mL) serving dishes. Refrigerate until set (this usually takes about 2 hours). Sprinkle with nutmeg just before serving.

Serves 8.