Egg Nog Panna Cotta

Egg Nog Panna Cotta
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  • 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.


Did You Know

British Columbia, Quebec and Ontario are the top three organic producers in Canada.

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