Egg Nog Panna Cotta

Name: Egg Nog Panna Cotta
Yield: 6 Servings
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

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

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.