Eggnog Panna Cotta

A simple elegant Dessert.

This Dessert is so easy to make yet it is so elegant. Panna Cota has a smooth, creamy texture and is full of flavor.

You can garnish this lovely little Panna Cotta in several ways. I like to add a dollop of Whipped Cream on top, sprinkled with Nutmeg. You could also add fresh berries or keep it simple with a dash of Nutmeg on top to finish.

EGGNOG PANNA COTTA

Ingredients:

• 4 Cups Full Fat Eggnog
• 1/2 Cup Frangelico Liqueur
• 2 Packets Unflavored Gelatin
• 4 Tablespoons Cold Water

Directions:

1. In a medium saucepan, stir together the Eggnog and Frangelico. Set aside.

2. In two separate ramekins, add 2 Tablespoons Cold Water in each. Sprinkle one Packet of the Gelatin over the Water in the first ramekin then sprinkle one packet of Gelatin over the Water in the second ramekin. Let them stand until the Gelatin is absorbed.

3. While waiting for the Gelatin to be absorbed, heat the Eggnog mixture over medium heat until hot. Don’t let it boil.

4. Once the Eggnog is hot, whisk in the Gelatin from both ramekins. Whisk until the Gelatin is dissolved and the Eggnog just starts to form bubbles on the edge. Again, don’t let it boil. Remove from the heat.

5. Pour the Panna Cotta evenly into 4 (8 oz.) heat proof dessert bowls. Allow the Panna Cotta to cool, then cover with plastic wrap and refrigerate for 3-4 hours to set the Panna Cotta.

6. Once the Panna Cotta is set, remove the plastic wrap and garnish with your favorite topping. I like to add a dollop of Whipped Cream and a Pirouette cookie. You could use fresh raspberries or even just a simple dash of nutmeg on top.

Recipe by: Hot Dish Homemaker