Eggnog Panna Cotta

Prep time
1 hour 15 minutes
Total Time
5 hours and 15 minutes
Not rated
0 ratings
Eggnog Panna Cotta


  • 3 cups Organic Valley Eggnog
  • 1 cup Organic Valley Whole Milk
  • 1 to 2 tablespoons organic sugar (divided)
  • 18 teaspoon salt
  • 18 teaspoon pure vanilla extract
  • 3 tablespoons water
  • 1 package (1/4 ounce, or 1 tablespoon) unflavored gelatin
  • freshly grated nutmeg (optional)


1. Combine eggnog, milk, 1 tablespoon of the sugar, salt and vanilla in a medium heavy-bottomed saucepan. Cook over medium high heat, stirring occasionally, until temperature of mixture reaches 160oF, 18 to 20 minutes.

2. Meanwhile, place water in a small bowl; sprinkle gelatin over water. Let stand at least 5 minutes.

3. Remove eggnog mixture from heat; cool to 120oF, about 18 minutes longer.

4. Stir in gelatin mixture until dissolved. Let stand until cooled to 90oF., 30 to  35 minutes.

5. Taste mixture; add remaining 1 tablespoon sugar if needed, stirring until dissolved. Strain mixture.

6. Pour strained mixture into six, 6-ounce ramekins or custard cups that are lightly oiled with grapeseed or canola oil. Place ramekins on a rimmed baking sheet. Cover loosely with plastic wrap; refrigerate until set, at least 4 hours.

7. To unmold, run a knife around the edge of the ramekin; turn over onto serving plate. Sprinkle nutmeg over panna cotta if desired. Makes 6 servings.


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