Eggnog Panna CottaBy Chatelaine
5 hrs 15 min
With a beautiful silky texture, this panna cotta tastes even better than it looks.
- 1 tsp gelatin powder , such as Knox
- 1/4 cup agave syrup
- 2 cups homemade rum eggnog , (recipe below)
- 1.5 cups 3.25% milk , or 2% milk
- 2 7-g pkgs gelatin powder
- sugared cranberries , (optional)
- berries , such as raspberries, blackberries and blueberries
1. Agave layer: Pour 1⁄3 cup water into a small saucepan. Sprinkle 1 tsp gelatin evenly overtop. Set aside for 5 min. Set saucepan over medium. Cook, whisking often, until mixture just starts to bubble, 1 to 2 min. Measure agave in a small measuring cup. While stirring constantly, slowly pour hot gelatin mixture into agave until combined. Pour into bottom of a 10-cup Bundt pan. Let cool slightly, and then refrigerate until agave layer is firm, about 1 hr.
2. Custard layer: Meanwhile, pour eggnog into a large measuring cup (enough for 4 cups liquid). Pour milk into a medium saucepan. Sprinkle 2 packages gelatin evenly over- top milk. Set aside for 5 min. Set saucepan over medium. Cook, whisking often, until mixture just starts to bubble, 5 to 7 min. (Don’t let milk come to full simmer, as it can scald.)
3. While whisking constantly, slowly pour milk mixture into eggnog. (Don’t stop whisking or eggnog may curdle.) Set aside, whisking occasionally, and let cool to room temperature, about 45 min.
4. Pour cooled eggnog into Bundt pan over firm agave jelly. Refrigerate until panna cotta is set, about 4 hrs or overnight.
5. To unmould, fill a large bowl with hot water. Dip bot- tom of Bundt pan halfway into hot water to just loosen edges, 10 to 15 sec. (When you press gently on edge of panna cotta, it should pull away easily from pan.) Place a rimmed platter on top of mould; invert very quickly. Remove pan.
6. Garnish: Top panna cotta with sugared cranberries and serve fresh berries alongside.
Bundt pans vary in thickness. If yours is thin, don’t leave it too long in the hot water when unmolding, as your panna cotta may start to melt. And if you don’t have a 10-cup Bundt pan, use a standard 12-cup Bundt—your panna cotta will just be slightly shorter.
To make sugared cranberries, dip fresh cranberries (don’t use frozen) into beaten egg white, and then roll in granulated sugar. Transfer to a parchment-lined baking sheet and let dry completely.
Find our homemade rum eggnog recipe here.