Eggnog Panna Cotta
Eggnog panna cotta is served in demitasse cups alongside white nougat candy, a traditional European Yuletide treat.
Martha Stewart Living, December 2000
- Yield Makes twelve 3-ounce servings
- 3 1/2 cups milk
- 5 large egg yolks
- 3/4 cup sugar
- 1 cup cold heavy cream
- 2 tablespoons light rum
- Freshly grated nutmeg
- 1 tablespoon powdered gelatin (1 1/2 envelopes)
- Fill a large bowl with ice and water, and set aside. Place 2 cups milk in a small saucepan, and bring to a boil over medium-high heat. Combine egg yolks and sugar in a medium bowl, and whisk until pale yellow. Pour half of hot milk into egg-yolk mixture, whisking constantly. Return to pan with remaining milk, and cook over low heat, stirring constantly with a wooden spoon, until thick enough to coat back of the spoon.
- Remove from heat, and immediately stir in remaining 1 1/2 cups cold milk and cold cream. Pour through a very fine strainer into a bowl set over the ice bath. Add rum and freshly grated nutmeg to taste.
- Sprinkle gelatin over 1/2 cup cold eggnog in a small bowl. Pour remaining eggnog into a medium saucepan, and place over medium heat. Cook until just barely steaming. Add gelatin mixture, and stir to dissolve. Strain through a fine mesh sieve. Pour into 3-ounce ramekins or teacups, and refrigerate until set, 2 1/2 to 3 hours.
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