Eggnog Panna Cotta

Eggnog Panna Cotta


3 people made this

Take the traditional winter concept of eggnog and turn it into something suitable for the hot Australian summer as a cold panna cotta dessert.

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Serves: 6 

  • 1 sachet (10g or 3 teaspoons) powdered gelatine
  • 3 tablespoons boiling water
  • 2 1/2 cups (600ml) cream
  • 1 1/4 cups (300ml) pre-prepared pouring custard (vanilla flavoured)
  • 1/2 teaspoon vanilla extract
  • 1/3 cup icing sugar
  • 3 teaspoons McCormick Mixed Spice
  • 1 tablespoon McCormick Nutmeg, Ground
  • 1 tablespoon brandy or rum essence

Preparation:5min  ›  Cook:5min  ›  Extra time:2hours setting  ›  Ready in:2hours10min 

  1. Combine gelatine and water in bowl. Leave to sit for 5 minutes until gelatine is dissolved.
  2. Combine all other ingredients in a saucepan over low heat. Stir until combined. Heat but do not boil.
  3. Add gelatine mixture in slowly, whilst stirring. Do not boil.
  4. Pour mix into serving glasses and place in refrigerator for 2-3 hours or until set.
  5. Once set, dust with extra nutmeg and serve.

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