eggnog panna cotta
chilled, spiced, festive
these eggnog panna cottas suit a hot day better than the real thing
you still get the gentle spice and that holiday feeling, just in a chilled, jiggly dessert instead of a heavy drink
they’re the kind of thing you can make the night before and forget about until you want something festive that won’t make you melt
simple, chilled, and very easy to eat after a long warm day
serves four
ingredients
2 egg yolks
30g caster sugar
0.25 nutmeg, freshly grated
0.25 tsp almond extract
500mL milk
2 tsp gelatine powder
method
whisk the egg yolks (2), sugar (30 g), nutmeg (¼), and almond extract (¼ tsp) in a bowl until smooth and a little frothy
heat the milk (500 ml) in a saucepan until just steaming, then slowly pour a bit into the egg mixture while whisking to warm it up without cooking the eggs
pour the egg mix back into the saucepan with the rest of the milk and cook gently over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon
take off the heat, sprinkle in the gelatine (2 tsp) and stir until completely dissolved
divide into serving glasses or ramekins, let cool a bit, then chill in the fridge for at least 4 hours or until set
serve as is or dust with a little extra nutmeg or a few festive sprinkles for fun


I’ve never thought of having egg nog this way but it makes perfect sense and sounds delicious!