My dad would buy eggnog as soon as it was available on the stores. Giddily, we'd drink a half a glass for dessert. Tis the season! This is what December is for! Sugar and spice and a whole lot of cream.
I still love the stuff, but not just any old eggnog. You know the "grown up" versions? Or as some may argue, the "real" version? The ones with bourbon? *Cringe*
I guess I still have some growing up to do before I'm ready for grown up eggnog. To me, the acid of the alcohol and the tinge of bourbon ruins a perfectly good glass of creaminess. Maybe I just haven't had the right glass of eggnog yet.
Either way, I'm making the most out of this eggnog season with a dessert I've been dreaming up since--I'll admit it- the middle of summer. While it wouldn't've been that unusual for me to just get to work on an eggnog panna cotta recipe right then and there, I showed a little bit of self restraint and put it on my to do list instead. And my calendar, just for good measure. (My calendar pretty much rules my life: I go where it tells me and do what it has planned. With out it I'm a disaster).
In any case, this calendar thing is working for me, and five months later I finally got to work on an eggnog panna cotta. This recipe is the perfect light dessert that will use up any extra eggnog you may have from last week. It's simplicity and sparkle makes me think of New Years Eve, too.
Serves: 4 | Total Time:
- 1/4 cup milk of choice
- 1 3/4 cups eggnog of choice (homemade or store-bought)
- 1 tablespoon Great Lakes Gelatin
- Nutmeg, freshly grated
- 1 cup cranberries
- 2 tablespoons honey (or 1/4 cup if you like your cranberry sauce sweeter)
- 1/2 teaspoon cinnamon
- 1 cup orange juice
- Put milk in a small saucepan. Sprinkle gelatin over top, and heat over low heat. Do not boil— just barely a simmer. Stir constantly until gelatin is dissolved, and stir in eggnog. Stir until combined, then remove from heat. Pour liquid into 4 ramekins, and cover with saran wrap. Place in fridge to set for a whole day.
- Make the cranberry sauce for serving: heat cranberries, honey, orange juice, and cinnamon in sauce pan and bring to a boil. Stir until honey dissolves and cranberries begin to break apart. Remove from heat and allow to cool.
- For serving: Grate fresh nutmeg over each eggnog panna cotta, and top with a spoonful of cranberry sauce. Serve.