EGGNOG PANNA COTTA
This Eggnog panna cotta is served in demitasse cups alongside white nougat candy, a traditional European Yuletide treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes twelve 3-ounce servings
Number Of Ingredients 7
Steps:
- Fill a large bowl with ice and water, and set aside. Place 2 cups milk in a small saucepan, and bring to a boil over medium-high heat. Combine egg yolks and sugar in a medium bowl, and whisk until pale yellow. Pour half of hot milk into egg-yolk mixture, whisking constantly. Return to pan with remaining milk, and cook over low heat, stirring constantly with a wooden spoon, until thick enough to coat back of the spoon.
- Remove from heat, and immediately stir in remaining 1 1/2 cups cold milk and cold cream. Pour through a very fine strainer into a bowl set over the ice bath. Add rum and freshly grated nutmeg to taste.
- Sprinkle gelatin over 1/2 cup cold eggnog in a small bowl. Pour remaining eggnog into a medium saucepan, and place over medium heat. Cook until just barely steaming. Add gelatin mixture, and stir to dissolve. Strain through a fine mesh sieve. Pour into 3-ounce ramekins or teacups, and refrigerate until set, 2 1/2 to 3 hours.
EASY EGGNOG PANNA COTTA
Eggnog, an American Christmas classic, meets the traditional Italian sweetened cream dessert of panna cotta in this simplified holiday recipe.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 1h5m
Yield Makes 6
Number Of Ingredients 4
Steps:
- Sprinkle gelatin over milk; let stand to soften. Heat 3/4 cup eggnog until scalding. Stir in gelatin mixture, then remaining 2 cups eggnog. Divide among six 6-ounce ramekins. Chill in refrigerator until set. Dip bottoms of ramekins in hot water 15 seconds. Run a knife around sides to unmold. Serve, sprinkled with nutmeg.
EGGNOG PANNA COTTA
Panna Cotta is traditionally milk, cream, sugar and flavorings set with gelatin. You can use commercial eggnog to make a delightful holiday treat great on flavor if hard on calories. This recipe is of my own design riffing off of other traditional p.c. recipes on this site. Sugar is reduced as most eggnogs are already loaded with sugar.
Provided by Doug Mc
Categories Gelatin
Time 7h30m
Yield 4 ramekins, 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix gelatin with whole milk (or eggnog) to 'bloom' for 10 minutes.
- Mix eggnog, cream, cinnamon and sugar in a medium saucepan.
- 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).
- Heat the eggnog mixture slowly to a simmer.
- Add the gelatin and whisk gently to dissolve.
- Strain into a pyrex measuring cup and allow to cool.
- Place 3 to 4 blackberries in each ramekin (optional).
- Divide the cooled mixture amongst the ramekins.
- Dust with freshly grated nutmeg and cover with foil or plastic wrap.
- Chill for a minimum of 6 hours, overnight or up to 24 hours.
- 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.
Nutrition Facts : Calories 253.2, Fat 18.6, SaturatedFat 11.6, Cholesterol 89.6, Sodium 47.9, Carbohydrate 18, Fiber 0.2, Sugar 16.7, Protein 4.7
EGGNOG PANNA COTTA
Make and share this Eggnog Panna Cotta recipe from Food.com.
Provided by katew
Categories Gelatin
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Lightly grease 6 small dariole moulds.
- Place them on a baking tray.
- Sprinkle gelatine over 2 tblsp water in a small bowl.
- Combine condensed milk and cream in a saucepan.
- Add vanilla seeds and then add bean.
- Stir over low heat till hot.
- Stir in rum and gelatine, stir till gelatine dissolves.
- Remove from heat and let sit 10 minutes to infuse.
- Strain mixture into jug, discard vanilla bean.
- Pour custard into moulds, cover and chill for 4 hours or till set.
Nutrition Facts : Calories 376, Fat 25.8, SaturatedFat 16.2, Cholesterol 94.1, Sodium 88.5, Carbohydrate 28.8, Sugar 26.8, Protein 6.4
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- Gently heat cream, milk, cinnamon, nutmeg and sugar in a saucepan, stirring until sugar has dissolved.
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- Whisk eggs, brandy and vanilla extract into cooled cream and strain into martini glasses or small rinsed-out ramekin moulds, still slightly wet. Refrigerate overnight.
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- In a small bowl, sprinkle the gelatin over the milk. Let it stand to soften for about 5 minutes, until the surface appears wrinkled.
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