Egg Nog Panna Cotta
- 1 1/2 cups Organic Meadow egg nog
- 1/4 cup Organic Meadow Whipping Cream
- 3/4 cup Organic sugar
- 1 1/2 packages Unflavoured gelatin
Grease four. ¾ cup (185 mL) ramekins or custard cups.
In measuring cup, combine egg nog and cream. Reserve 1/3 cup. Pour remaining mixture into small saucepan. Add sugar. Simmer on low heat for 10 minutes to warm.
Meanwhile, mix reserved 1/3 cup eggnog mixture, sprinkle gelatine on top. Stir until dissolved. Let stand 2 minutes. Whisk into warmed egg nog mixture until dissolved. Strain mixture through fine-mesh sieve into bowl or measuring cup.
Divide among 4 prepared ramekins or cups (using just over ½ cup/125mL for each). Cover with plastic. Refrigerate until set, 2 hours to 2 days.
Serve as is or, to serve restaurant style, run a warm knife around cups and unmould onto plates.
Makes 4 servings.