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EGGNOG PANNA COTTA WITH BRANDY WHIPPED CREAM 

2 ½ C                       EGGNOG
½ C                          HEAVY CREAM
1/4 C                       SUGAR
½ T                          VANILLA EXTRACT
3 T                          WATER
1 PACKET (2 ¼ t)   UNFLAVORED POWDERED GELATIN
                                                               
Place the eggnog, heavy cream, sugar and vanilla extract in medium sauce pan set over medium high heat, stirring until the sugar dissolves. Bring to a simmer.  While the eggnog mixture is coming to a simmer, place the water in a small bowl and sprinkle the gelatin atop. Let stand until it has bloomed, about 5 minutes. Whisk the gelatin into the simmering eggnog mixture and stir until dissolved. Pour the mixture through a fine mesh sieve to ensure a smooth texture. Divide the panna cotta among individual miniature plastic serving pieces or into ramekins. Cover with plastic wrap and refrigerate overnight.
 
BRANDY WHIPPED CREAM
 1 C          HEAVY WHIPPING CREAM
¼  C        POWDERED SUGAR
1/8 t       CINNAMON
1/8 t       NUTMEG
2 T          BRANDY
               FRESH NUTMEG, grated, garnish
               CINNAMON STICK, garnish
               PIPETTE, filled with brandy, garnish
 
Place the whipping cream in a medium sized bowl. Beat with a hand mixer on high speed until soft peaks form. Add the powdered sugar, cinnamon, nutmeg and brandy and beat until stiff peaks form. Place a dollop of whipped cream atop each panna cotta and garnish with fresh nutmeg, a cinnamon stick and a pipette filled with brandy!  


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