True fact: I love dessert. I know you guys aren’t surprised, right?! But during the holidays it can get to be a bit much — even for a dessert lover like me! Everywhere you turn there’s cookies and fudge and pies. Ugh, talk about sugar overload.
That’s what’s so great about this eggnog panna cotta — it’s got the flavors of the holiday season but it’s a (bit) lighter than the average dessert.
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Eggnog Panna Cotta
This panna cotta (Italian for “cooked cream”) is also a super easy way to use up any holiday cooking supplies. Like extra eggnog or pears (my husband got some of those Harry & David beauties as a work gift) or persimmons.
And the recipe is also very versatile. If you’re not a fan of almond milk, feel free to use regular milk (or the milk of your choice). And if you don’t like pears or persimmons, you can also use apples or any other favorite fruit.
And if you love panna cotta, make sure to check out my light and lemony almond-milk breakfast panna cotta!
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Eggnog Panna Cotta
Ingredients
Panna Cotta
- 2 1/3 cups almond-milk eggnog ( I used Whole Food’s version)
- 1 packet unflavored gelatin, animal free if preferred
Topping:
- 1 large ripe pear, diced (large)
- 2 ripe Fuyu persimmons, peeled and diced (large)
- Raisins to taste, optional
- 1 Tablespoon sugar
- 1/8 teaspoon ground cinnamon
- pinch of salt
Instructions
Panna Cotta:
- Sprinkle gelatin over 1/3 cup almond-milk eggnog in a small bowl. Let stand 4 minutes.
- Add remaining almond-milk eggnog to a medium saucepan and bring to a simmer over medium heat. Do not boil.
- Remove from heat and add gelatin mixture, stirring until the gelatin dissolves.
- Pour mixture evenly into 6 (6-ounce) ramekins (or cups of your choice) coated with cooking spray.
- Cover and chill 8 hours or overnight.
- When ready to serve, loosen the edges of custards with a knife or rubber spatula.
- Place a dessert plate, upside down, on top of each cup and then invert onto plates.
- Spoon the sauce around custard
- You can also serve the dessert in the ramekins. Just top with the fruit and serve.
Fruit Topping:
- Add fruit and sugar to a sauce pan over medium heat.
- Cook until fruit is softened and has released juices and all the sugar is dissolved. Don’t overcook –you don’t want mushy fruit.
- Cool slightly before topping the panna cotta.
Notes
- You can squeeze a little bit of lemon juice onto the cooked fruit to retain brightness.
