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You won’t believe how the eggnog flavor surfaces in this panna cotta. Organic Valley Eggnog Panna Cotta is simple to make. By the appearance of this delectable, jiggly custard, your guests will think you worked on it for hours. It’s simply lovely.

1/4 ounce gelatin

1/4 cup cold Organic Valley milk

2 3/4 cups cold Organic Valley Reduced Fat Eggnog

2 teaspoons vanilla extract

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

Fresh grated nutmeg for serving (optional)

Sprinkle gelatin over milk; let stand to soften. 

Heat ¾ cup eggnog until scalding. Stir in gelatin mixture, then remaining 2 cups eggnog. 

Divide the mixture among 6-ounce ramekins. Chill in the refrigerator until set (2 to 3 hours minimum).

To remove the panna cotta from ramekin, dip the ramekin bottoms in hot water for 15 seconds. Run a knife around sides to unmold. Serve the panna cotta sprinkled with nutmeg and garnish with your favorite fruit or syrup.

Eggnog Panna Cotta

Directions

Related Recipe

Blackberry Clafoutis

Product used in this recipe

Large Eggs, One Dozen

Heavy Whipping Cream, Ultra Pasteurized, Pint

Reduced Fat 2% Milk, Pasteurized, Half Gallon

Salted Butter, 1 lb, 4 quarters