I really can’t think about a extra Christmas-y dessert than Eggnog Panna Cotta! I served this simple dish with my well-known home made cranberry sauce and some sprigs of sugared rosemary.
This recipe is very excellent in case you have cranberry sauce leftover from Thanksgiving, as I at all times do in the course of the vacation season. It lasts for weeks and I take advantage of all of it season lengthy!
No cranberry sauce? No downside! Spoon some raspberry jam on high or high with whipped cream and a sprinkle of cinnamon. Yum!
Observe: This simple panna cotta is actually pure eggnog so ensure that to make use of a model you want! Be at liberty so as to add a touch of cinnamon, freshly floor nutmeg, and even vanilla beans into the eggnog as you’re heating it in the event you’d like.
Wish to pop it out of the container as seen beneath on the proper? No downside! Simply set the underside of the dishes in heat water for about one minute, run a knife across the fringe of the panna cotta, flip it up aspect down, then spoon the cranberry sauce on high.
Eggnog Panna Cotta
2 Tbsp chilly water
1 packet gelatin
2 cups eggnog
Serving suggestion: home made cranberry sauce, sugared rosemary, or whipped cream
- Sprinkle gelatin over chilly water and put aside till the gelatin is absorbed.
- In the meantime, warmth eggnog in a sauce pan over medium low warmth till the eggnog is heat however not boiling. Take away from warmth and whisk in gelatin till gelatin is totally dissolved.
- Pour combination into the serving dishes of your selection, cowl, and chill within the fridge for a minimum of 4 hours earlier than serving. Prime with home made cranberry sauce and sugared rosemary.
Merry Christmas,
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