Dairy Farmers of Canada

Egg Nog Panna Cotta

A creamy dessert based on a classic Christmas beverage that is easy to put together.

  • Prep: 20 min
  • Cooking: 8 min
  • Refrigeration: 2 h
Yields 6 Servings
egg nog panna cotta


  • Panna Cotta
  • One packet of unflavoured gelatin (1 tbsp)
  • 1/4 cup (60 mL) water
  • 2 1/4 cups (560 mL) Canadian milk
  • 1/2 tsp (2.5 mL) grated or ground nutmeg
  • 1/4 tsp (1 mL) ground cinnamon
  • 3 egg yolks
  • 2 tbsp (30 mL) sugar
  • 2 tbsp (30 mL) honey
  • 1 tsp (5 mL) vanilla extract
  • 1 tbsp (15 mL) Scotch (optional)
  • 1/2 cup (125 mL) Canadian whipping cream (35%)
  • Topping
  • 1 slice of store-bought gingerbread or banana bread cut into cubes
  • 1 tbsp (15 mL) Canadian butter
  • 1/2 cup (125 mL) Canadian whipping cream (35%)
  • 2 tbsp (30 mL) honey
  • A pinch of cinnamon and nutmeg


When you see the Blue Cow Logo on a product, it means it’s made with 100% Canadian quality milk.



Prepare the custard (pannacotta). Sprinkle the gelatin over the water and let stand until absorbed. In a small saucepan, heat the milk and spices. In a medium-sized bowl, beat the egg yolks with the sugar and honey. Pour the hot milk in a stream over the eggs while beating and then put in the saucepan. Add the vanilla extract and Scotch. Cook over low heat for a few minutes while stirring constantly until the mixture thickens and coats the back of a spoon. Remove from the heat and add the gelatin mixture. Mix until completely dissolved. Strain through a sieve over a bowl. Place this bowl over another bowl filled with ice water. Stir often. Beat the cream and gently fold into the rest of the custard mixture. Pour into 6 verrines and refrigerate for at least 2 hours.

Prepare the topping. In a small frying pan, slightly brown the gingerbread cubes on all sides in the butter over low heat. Place on a paper towel. Beat the cream until it is firm and then add the honey.

Right before serving, place a spoonful of whipped cream on each pannacotta. Decorate with cinnamon or nutmeg and the gingerbread croutons.


Get a head start: The pannacotta can be prepared 2 days in advance. The whipped cream can also be prepared 2 days in advance but will need a bit of whisking just before serving.

The gingerbread croutons can be made several days in advance.

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Nutritional information

Per serving
Energy: 343 Calories
Protein: 7 g
Carbohydrate: 28 g
Fat: 23 g
Fibre: 0.3 g
Sodium: 106 mg

Top 5 Nutrients

(% DV*)
Calcium: 15 % / 160 mg
Selenium: 20 %
Vitamin A: 26 %
Vitamin B12: 36 %
Vitamin D: 38 %