Indulgent Creamy Eggnog Panna Cotta with Nutmeg Whipped Cream
This Creamy Eggnog Panna Cotta with Nutmeg Whipped Cream embodies holiday spirit with its festive flavors and velvety texture.
Equipment
- Saucepan
- Mixing bowl
- Serving cups or molds
Ingredients
For the Panna Cotta
- 2 cups eggnog
- 1 cup heavy cream or half-and-half as a substitute
- 1/2 cup granulated sugar or sugar alternative
- 1 teaspoon vanilla extract or vanilla bean paste
- 1/2 teaspoon ground nutmeg freshly grated for best flavor
- 1 tablespoon gelatin powder or agar-agar for vegetarian option
- 3 tablespoons cold water
For Nutmeg Whipped Cream
- 1 cup heavy cream or dairy-free alternative
- 2 tablespoons powdered sugar can be omitted
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Instructions
How to Make Creamy Eggnog Panna Cotta
- Sprinkle the gelatin over cold water and let it sit for 5–10 minutes until it becomes gelatinous.
- In a saucepan, combine eggnog, heavy cream, sugar, vanilla extract, and nutmeg. Heat gently over medium-low heat until warm but not boiling. Remove from heat and whisk in the bloomed gelatin until fully dissolved.
- Pour the creamy mixture into serving cups or molds. Allow it to cool at room temperature for about 20 minutes before transferring to the refrigerator. Chill for at least 4 hours, or ideally overnight, until set.
- In a mixing bowl, whip the heavy cream, powdered sugar, nutmeg, and vanilla extract until soft peaks form.
- Serve by inverting panna cotta onto plates or serving in cups. Top with nutmeg whipped cream and extra nutmeg.
Notes
For best results, chill overnight for a perfect texture. Consider adding cinnamon for extra flavor.
Nutrition
Serving: 1cupCalories: 300kcalCarbohydrates: 20gProtein: 3gFat: 25gSaturated Fat: 15gCholesterol: 80mgSodium: 50mgPotassium: 100mgSugar: 15gVitamin A: 10IUCalcium: 5mg
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