Eggnog Pannacotta With Raspberry Syrup Recipe

Name: Eggnog Pannacotta With Raspberry Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups milk; 1 tsp vanilla extract; 5 None egg yolks; 1 1/2 cups sugar; 1/2 cup heavy cream; None None Pinch ground nutmeg; 1 tsp ground cinnamon; 2 tsp unflavored gelatin; 1 tbsp dark rum; 10 oz frozen raspberries; None None FOR THE SUGARED MINT LEAVES; 10 None small fresh mint leaves, washed and dried; 1 None egg white, lightly beaten; 1 tbsp sugar

Servings: persons

3 cups milk
1 tsp vanilla extract
5 None egg yolks
1 1/2 cups sugar
1/2 cup heavy cream
None None Pinch ground nutmeg
1 tsp ground cinnamon
2 tsp unflavored gelatin
1 tbsp dark rum
10 oz frozen raspberries
None None FOR THE SUGARED MINT LEAVES
10 None small fresh mint leaves, washed and dried
1 None egg white, lightly beaten
1 tbsp sugar

1
Place ten 1/2-cup heatproof serving glasses on a tray. Combine milk and vanilla in a medium saucepan on low heat. Cook and stir until milk is just boiling.
2
Beat egg yolks and 1 1/4 cups of the sugar in a large bowl until light and creamy. Gradually beat in milk mixture until combined. Return mixture to saucepan and stir on low heat until it coats the back of a spoon (this will take about 15 mins). Add cream, nutmeg and cinnamon; stir to combine.
3
Sprinkle gelatin over 1/4 cup boiling water in a small bowl. Stir until gelatin has dissolved. Stir gelatin and rum into milk mixture. Divide evenly among serving glasses. Cover and refrigerate for 3 hours or overnight until set.
4
Place frozen raspberries and remaining 1/4 cup sugar in a medium saucepan on medium heat. Cook, stirring, for 2 mins, or until sugar has dissolved. Transfer to a heatproof bowl. Refrigerate until ready to serve.
5
For the sugared mint leaves, brush each leaf with a little egg white. Dust lightly with sugar. Set aside to dry.
6
To serve, spoon raspberry syrup over pannacotta. Top with mint leaves.

741

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 cups milk, 1 tsp vanilla extract, 5 None egg yolks, 1 1/2 cups sugar, and more.

Yes, Eggnog Pannacotta With Raspberry Syrup falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggnog Pannacotta With Raspberry Syrup

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