Eggnog Panna Cotta – a delicious recipe with gelatin, milk, eggnog, heavy cream, sugar, cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix gelatin with whole milk (or eggnog) to 'bloom' for 10 minutes.
2
Mix eggnog, cream, cinnamon and sugar in a medium saucepan.
3
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).
4
Heat the eggnog mixture slowly to a simmer.
5
Add the gelatin and whisk gently to dissolve.
6
Strain into a pyrex measuring cup and allow to cool.
7
Place 3 to 4 blackberries in each ramekin (optional).
8
Divide the cooled mixture amongst the ramekins.
9
Dust with freshly grated nutmeg and cover with foil or plastic wrap.
10
Chill for a minimum of 6 hours, overnight or up to 24 hours.
11
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.
271
kcal
Calories
21
g
Fat
15
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/4 ounce gelatin (1 envelope), 1 tablespoon whole milk, 3/4 cup eggnog, 3/4 cup heavy cream, and more.
Yes, Eggnog Panna Cotta falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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