Eggnog Panna Cotta

Among the things I love about living in Waitsburg are the packages of homemade Christmas cookies that we receive from several of our neighbors this time of year. Brightly frosted sugar cookies, chocolate crinkles, and spiced oatmeal raisin are just a few of the sweet delights already lovingly gifted to us this holiday season.

A simple but thoughtful gesture, the sharing of treats from home kitchens is the kind of thing that gives small towns such big hearts. With platters of assorted baked confections on hand, I am always looking for fun and creamy things to pair them with. One of my favorites is always eggnog, with or without the addition of a little boozy merriment. For an unexpected twist this week, I combined the spiced richness of eggnog with the silky texture of an Italian style panna cotta.

Ingredients:

2 cups eggnog, full fat

2 cups heavy whipping cream

1 ½ tablespoons powdered gelatin, unflavored

¼ teaspoon ground nutmeg, plus more

7 tablespoons sugar

3 tablespoons spiced rum

½ teaspoon salt

1 teaspoon vanilla extract

Directions:

Combine eggnog and cream in a heavy-bottomed saucepan. Sprinkle top evenly with the gelatin and set aside for ten minutes to bloom.

Set saucepan over medium heat and stir in the nutmeg. Heat eggnog mixture to 145 to 160 degrees, stirring constantly to prevent burning, about 8 to 10 minutes. Allow mixture to just come almost to a simmer, but do not allow to boil. When it reaches the correct temperature, whisk in the sugar to dissolve.

Remove from the heat, then whisk in the rum, vanilla, and salt. Pour mixture through a mesh sieve into a large measuring cup or bowl with a spout for pouring.

Place six ramekins, teacups, or decorative dishes on a sheet pan. Carefully fill each cup with mixture, pouring slowly to prevent large bubbles from forming. Gently tap bottom of cups. Use a toothpick to break up any bubbles that form on surface. Garnish tops with a sprinkle of nutmeg.

Set tray in refrigerator and chill uncovered. Once dishes are cool to the touch cover with plastic wrap and continue to chill until set, about 6 hours total, or overnight. Serve chilled.

Notes:

Use the highest quality eggnog you can find, made with real dairy and full fat. Or better yet, use homemade eggnog. If your gelatin comes in envelopes, 2 envelopes should be enough.

I used a set of vintage teacups to hold my panna cotta, for a fun presentation. You could also try decorative stemmed cocktail glasses or colorful ceramic ramekins. If you feel comfortable, try unmolding the panna cotta for an elegant dessert. Lightly oil the ramekins before pouring in your cream mixture, then chill and set. When ready to serve, carefully run a knife around the sides of dish to loosen panna cotta. Then place a plate over top and quickly flip right side up to release panna cotta onto plate. Gently remove mold and serve.

Serve this as a delicate and creamy accompaniment to a platter of Christmas cookies. Lovely after a large holiday feast, with a pour of cognac or spiced rum on the side.

Enjoy!