Still feeling festive.

Eggnog panna cottaAlthough the Christmas holidays have gone and past, I know that there is still a carton of eggnog hiding in the back of your fridge somewhere. And best way to use it up (or any whole milk or cream, rather) would to make a panna cotta — eggnog panna cotta.

Panna cotta is one of the simplest yet elegant desserts to make. A silky smooth emulsion of cream or whole milk with gelatin and a hint of sugar, it is a no-fuss dessert that will leave your guests wanting more.

Panna cotta is not just a “milk jello” as I’ve heard people coin it before and have seen on other blogs. The texture is nowhere near its firm cousin jello. It is more like a creamy mixture that has been barely set. The gelatin helps it set and retain its shape on the outside while the interior should be wobbly when gently shaken back and forth. When inverted, it should be barely strong enough to hold its shape — it should be fairly delicate to the touch.

Give it a go. Try it with other milk infusions and flavours. The options are practically endless.
Eggnog panna cotta Eggnog panna cottaEggnog panna cotta

What you’ll need:
– 3 cups eggnog
– 1/4 cup sugar
– 2 tsps powdered gelatin
– 1/2 tsp vanilla extract
– Freshly grated or dried nutmeg (optional)

What you’ll need to do:
1. Heat all the ingredients over medium-high heat until bubbles start to form around the edges and both the gelatin and sugar are fully incorporated and dissolved.
2. Remove from heat and cool down. Once cool, pour mixture into four ramekins and refrigerate until set, about 3-4 hours or overnight.
3. Grate fresh nutmeg on top just before serving. Makes 4 servings.

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