Eggnog Panna Cotta with Nutmeg Whipped Cream Recipe
A festive and creamy Eggnog Panna Cotta infused with warm spices and topped with a luscious nutmeg whipped cream. This make-ahead dessert is perfect for holiday gatherings, combining the rich flavors of eggnog and nutmeg in a silky smooth panna cotta.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Panna Cotta:
- 1 cup eggnog
- 1 cup heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 2 teaspoons gelatin powder
- 3 tablespoons cold water
For the Nutmeg Whipped Cream:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Gelatin: In a small bowl, sprinkle the gelatin powder over the cold water and let it sit for 5 to 10 minutes until it becomes gelatinous (blooms).
- Make the Panna Cotta Mixture: Combine eggnog, heavy cream, granulated sugar, vanilla extract, and ground nutmeg in a saucepan. Heat over medium heat, stirring occasionally, until warm but not boiling. Remove from heat and stir in the bloomed gelatin until fully dissolved.
- Pour and Chill: Pour the mixture into individual serving cups or molds. Allow to cool to room temperature, cover with plastic wrap, and refrigerate for at least 4 hours or until set.
- Prepare the Nutmeg Whipped Cream: In a mixing bowl, combine heavy cream, powdered sugar, ground nutmeg, and vanilla extract. Using an electric mixer, whip until soft peaks form.
- Serve: If using molds, run a knife around the edges and invert onto plates. If using cups, serve directly. Spoon the nutmeg whipped cream over the panna cotta and optionally sprinkle extra nutmeg on top for garnish.
Notes
- Gelatin powder needs to bloom in cold water before adding to hot liquids for proper setting.
- Do not boil the panna cotta mixture as this can damage the gelatin and affect texture.
- For easier removal from molds, dip the mold bottoms briefly in warm water before inverting.
- Adjust the sugar in the whipped cream according to your desired sweetness.
- Eggnog can be store-bought or homemade; if homemade, ensure it is pasteurized for food safety.
