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!
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!
