Christmas break has begun for us. It's so nice. We've been moving non-stop since before Thanksgiving and we are so glad for the calm that has come over our days.
Without that constant rush, I find that the preparation for Christmas week, and the next, has been relaxed and extremely enjoyable. I've even had some time to experiment.
This Egg Nog Panna Cotta was one of those experiments. It's fabulous, if I do say so myself.
And I do. Make this for your holiday celebrations, it's so easy and can be made a couple of days ahead - making the press of all the holiday preparations a little less stressful.
Our dear visitors - Merry Christmas to you all!
With love, Cares and Mimi
Here's our recipe:
Egg Nog Panna Cotta
1/2 C milk
1/2 T unflavored gelatin powder
1 1/2 C egg nog
1/8 t ground nutmeg
pinch of cinnamon
pinch of salt
1/8 C granulated sugar
Crumbled ginger snaps - for garnish
In a sauce pan, pour milk and dust dust milk with gelatin powder. Let stand 5 minutes. Next, turn on heat to medium and stir mixture until all the gelatin dissolves (this will happen quickly). Don’t allow mixture to come to a boil.
Once gelatin is dissolved, add all the egg nog, nutmeg, cinnamon, salt, and sugar. Stir to incorporate. Allow this mixture to warm over medium heat for 5-7 minutes, stirring often.
Remove pan from heat and allow mixture to cool slightly. Ladle mixture into individual serving dishes (depending on size of dish, makes 4-5 servings). Cover with plastic wrap and allow to set in the refrigerator for a minimum of 5 hours or more.
When you're ready to serve, sprinkle some crumbled ginger snaps on top. Enjoy!