There are times when you just NAIL it in the kitchen. This is one of those times! I dare say this dessert is by far one of my favorites to date, and if you like egg nog, you will LOVE this creamy creation. Plus, it’s super simple to make! So be sure to plan just one more trip to the market and get the goods for Egg Nog Panna Cotta.
One of the additional benefits of this dessert is that it contains plain yogurt, which is loaded with probiotics…or good bacteria. Excellent this time of year as a preventative measure against any of those viruses floating around. The yogurt also adds a slight tang which I enjoy, since we know that our beloved egg nog can be a tad rich. And I told you about the benefits of nutmeg – lowers blood sugar and enhances the sex life – woo hoo! Let’s get cooking…
Egg Nog Panna Cotta – Serves 6
1 1/4 tsp. unflavored gelatin
2 TB water
1 1/4 cups organic egg nog
1 cup plain organic yogurt
1 tsp. pure vanilla extract
Small pinch of sea salt or kosher salt
3 TB raw agave nectar
2 tsp. nutmeg
2 TB pomegranate seeds
1. To make the panna cotta, sprinkle the gelatin evenly over the water in a small bowl without stirring. Let stand until softened, about 10 minutes.
2. Whisk together 1/2 cup of the egg nog, the yogurt, the vanilla, and the salt in a bowl, preferably with a pour spout. Gently heat the remaining 3/4 cup egg nog with the agave in a small saucepan over medium-low heat, stirring until well blended and bubbles begin to form along the edge of the pan. It should be very warm but not so hot you can’t touch it.
3. Remove from the heat and, using a silicone spatula, scrape in the softened gelatin, then whisk for a full minute to dissolve the gelatin completely. (Don’t rush this step; it is important.) Stir the cream-gelatin mixture into the yogurt mixture and add the nutmeg.
4. Pour the mixture into four 6-ounce ramekins or custard cups, dividing it evenly. Refrigerate until set (they should be slightly jiggly but each will move as a whole), about 4 hours or up to 3 days. (I prefer it the next day to let the nutmeg sink in.) To avoid condensation, cover tightly with plastic film only after completely cold.
5. To serve, take a bread knife around edge of each custard and with a dessert plate on top, turn ramekin over and shake it slightly to release. Sprinkle with pomegranate seeds, or cranberry compote.
This is part of Nourishing Gourmet’s Pennywise Platter