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
Ingredients
- 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
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Preparation
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.
Tips
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.
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 |
| Vitamin D: | 38 % |
| Vitamin B12: | 36 % |
| Vitamin A: | 26 % |
| Selenium: | 20 % |
