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Eggnog panna cotta with frosted berries

Jill Dupleix
Jill Dupleix

All the flavours of egg nog - nutmeg, cinnamon, cream and lots of brandy - are set into a light, creamy panna cotta for a Christmas pudding with a twist.

Ingredients

Eggnog panna cotta.
Eggnog panna cotta. Photo: Marina Oliphant
  • 250ml thickened cream
  • 250ml full-cream milk
  • 1/2 tsp ground cinnamon
  • 1/4 tsp grated nutmeg
  • 125g castor sugar
  • 2 1/2 gelatine leaves (titanium strength)
  • 2 eggs, lightly beaten
  • 100ml brandy or cognac (your best!)
  • 1/2 tsp vanilla extract

Method

Gently heat cream, milk, cinnamon, nutmeg and sugar in a saucepan, stirring until sugar has dissolved.

Soak gelatine leaves in cold water for five minutes. Drain gelatine, squeezing leaves lightly to get rid of excess water. Whisk gelatine into cream until dissolved and allow to cool for one hour.

Whisk eggs, brandy and vanilla extract into cooled cream and strain into martini glasses or small rinsed-out ramekin moulds, still slightly wet. Refrigerate overnight.

If using ramekins, run a knife around the edges and invert onto serving plates. Serve topped with frosted berries (see tip).

Tip: To frost berries you will need one egg white, one punnet raspberries and 100 grams castor sugar. Beat the egg white lightly to break it up. Coat the berries in the egg white (a few at a time) then rub off any gloopy excess and roll the berries in a fine layer of sugar. Place on baking paper to dry while frosting the remaining berries.

Main ingredient:
Cream/Milk
Cuisine:
Italian
Course:
Dessert
Occasion:
Christmas

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