The Anvil Pub: Eggnog Panna Cotta
Eggnog Panna Cotta
6 sheets leaf gelatin
800 ml double cream
250 ml whole milk
150 ml golden rum
3 cinnamon sticks
1 tsp vanilla
225 g sugar
1. Soak the gelatin in cold water until soft. Meanwhile, in a medium pan, heat the cream, milk, rum, cinnamon, vanilla and 225g (8oz) caster sugar, stirring regularly, until mixture comes to the boil. Remove from heat.
2. Lift gelatin out of water, squeeze out excess, and stir into the hot cream mixture to dissolve. Leave to cool and infuse.
3. Stir cream mixture, then strain and divide among 8 glasses or ramekins and grate nutmeg generously over each. Chill for 4 hours until set.
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