Eggnog Panna Cotta by Chef Bret Bannon

Eggnog Panna Cotta

This simple, yet sophisticated treat will surely leave all of your holiday guests wanting more! This recipe makes eight 4-ounce servings.

Eggnog Panna Cotta Ingredients

Eggnog Panna Cotta Directions

Spray ramekins with a nonstick cooking spray, and then wipe out excess with paper towels.

Pour the milk into a small shallow bowl. Sprinkle gelatin over milk and set aside for about 5 minutes, or until the gelatin softens. Make an ice bath by filling a large, wide bowl halfway with ice and water and set aside.

Heat eggnog in a saucepan over medium heat until simmering. Remove saucepan from heat, whisk in gelatin mixture. Pour the mixture through a fine-mesh strainer into a medium bowl and set the bowl in the ice bath. Stir until slightly cooled.

Divide eggnog mixture among the prepared ramekins and refrigerate for at least 3 hours or as long as overnight. Once eggnog is cold, cover with plastic wrap and keep in the refrigerator until ready to serve.

Recipe courtesy of Chef Bret Bannon

Print
Eggnog Panna Cotta

Eggnog Panna Cotta

  • Author: Chef Bret Bannon

Scale

Ingredients


Instructions

Spray ramekins with a nonstick cooking spray, and then wipe out excess with paper towels.

Pour the milk into a small shallow bowl. Sprinkle gelatin over milk and set aside for about 5 minutes, or until the gelatin softens. Make an ice bath by filling a large, wide bowl halfway with ice and water and set aside.

Heat eggnog in a saucepan over medium heat until simmering. Remove saucepan from heat, whisk in gelatin mixture. Pour the mixture through a fine-mesh strainer into a medium bowl and set the bowl in the ice bath. Stir until slightly cooled.

 

Divide eggnog mixture among the prepared ramekins and refrigerate for at least 3 hours or as long as overnight. Once eggnog is cold, cover with plastic wrap and keep in the refrigerator until ready to serve.


Leave a Reply