Eggnog Panna Cotta with Salted Caramel
How about finishing your dinner with eggnog instead of starting with it?
We know, some of you may be thinking, why not do both. We’ll leave that for you to decide!
Makes 6-8 Servings
Panna Cotta Ingredients
4 cups eggnog
½ tsp. vanilla extract
½ tsp. rum extract
½ tsp. cinnamon, ground ( we recommend Vietnamese )
¼ tsp. nutmeg, we prefer fresh shaved using whole nutmeg & shaving with a microplane
2 packets unflavored gelatin
¼ cup water, bottled
Salted Caramel Ingredients
3 1/3 cups water
1 cup sugar
1 tsp. vanilla extract or 1 vanilla bean pod split and scrapped
¼ cup heavy cream
1 oz. butter, unsalted
1-2 pinches sea salt
Directions for Panna Cotta:
1. Place the water in a 2 quart size bowl and sprinkle the gelatin over to bloom (soak) for 10 minutes.
2. While the gelatin softens, heat the eggnog in a saucepan and add the remaining ingredients. Bring the eggnog mixture to a warm but not scalding temperature.
3. Once the gelatin is completely dissolved remove the eggnog mixture from the stove top. Slowly whisk the gelatin into the eggnog saucepan.
4. Transfer your mixture into individual dishes and cover with plastic wrap and refrigerate for 2-4 hours.
Directions for Caramel Sauce:
- Combine the water and sugar and cook at medium/medium low heat. You with take this past the boil temp of 210 to over 260 degrees. Keep heating until your caramel has reached a golden amber color. You can gently turn your pan side to side if you feel the sides are burning but do not stir.
- Remove the caramel from the heat once it has reached the desired color and gently whisk in the vanilla, heavy cream, butter, and salt.
- Pour into a jar and cover until you are ready to serve your panna cotta.