Panna cotta is Italian for “cooked cream,” and it’s a classic Italian dessert. It’s traditionally served with berries, so we’ve embraced this history by pairing our Eggnog Panna Cotta with a seasonal Cranberry Compote.
Eggnog panna cotta
2 cups cold store-bought eggnog, divided
1 envelope unflavoured gelatin
Nutmeg
Cranberry Compote (recipe follows)
1. Place 1/4 cup cold eggnog in a heatproof bowl. Sprinkle gelatin over eggnog and let stand for 5 minutes or until softened.
2. Place remaining 1 3/4 cups cold eggnog in a small non-reactive saucepan and cook over low heat, stirring, just until steaming. Do not boil. Remove from heat and pour over gelatin mixture, stirring until gelatin is dissolved.
3. Divide mixture among four 3/4 cup custard cups. Cover and refrigerate until firm or for up to 24 hours.
4. Remove custard cups from refrigerator.
5. Place one custard cup in a baking pan. Pour enough warm water into pan to come up to level of panna cotta. Let stand for 1 minute. This helps loosen panna cotta.
6. Remove custard cup from warm water. Use a spoon to help gently unmould panna cotta onto an individual dessert plate.
7. Working with one custard cup at a time, place remaining custard cups in warm water in pan and repeat procedure.
8. Dust panna cottas with nutmeg and serve with Cranberry Compote. Serves 4.
Cook’s Note: Unflavoured gelatin is sold in boxes containing small envelopes of gelatin. One envelope contains 1 tablespoon of gelatin.
Cranberry Compote
2 cups fresh or frozen cranberries
1/2 cup granulated sugar
1/4 cup orange juice
1. Combine all ingredients in a small non-reactive saucepan. Bring to a boil over medium heat.
2. Reduce heat and simmer, uncovered, stirring occasionally, until cranberries begin to pop and mixture thickens, about 4 minutes. Remove from heat and cool slightly.
3. Serve warm. May be refrigerated for up to 3 days. Reheat over low heat. Makes about 1 1/4 cups.
ATCO Blue Flame Kitchen’s column on healthy eating for busy families runs Thurdays in the Red Deer Advocate.