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Eggnog panna cotta

It's eggnog season. Well, kind of. Yes, we are pre-Thanksgiving but once the clock turns over from Halloween to November, I feel like being in a Christmas spirit. This year, I especially require the comfort of eggnog. I have 5 students applying to college and am helping them record their pre-screenings, 12 students participating in an upcoming musical theater competition, and 10 students in college getting ready to sing their juries. I myself am finalizing my DMA application, including recording 45 minutes of music, and am taping a holiday concert and organizing an Opera/ Musical Theater virtual event.

I want dessert.

This dessert is stupid easy to make. I have made it with both homemade and store-bought eggnog. I have chickens so I am always looking up recipes that involve a lot of eggs, so eggnog is an easy thing for me to whip up. However, if you have a fave brand of store-bought nog, go for it!

I like texture, so I sprinkle a fun nut toffee on top of this for contrast between the silk smooth pan cotta. Enjoy!


2 teaspoons unflavored gelatin

2 tablespoons cold water

2 cups eggnog

2 tablespoons eggnog

1/4 cup brown sugar

2 tablespoons butter

1 pinch salt

1 cup chopped pecans


In a bowl, sprinkle the gelatin over the cold water. In a saucepan, heat the two cups of eggnog until just simmering. Remove from heat and add in the gelatin to dissolve. Divide equally among 6 ramekins. Refrigerate for 4 hours or until set.

Meanwhile, heat the brown sugar and butter in a medium saucepan over medium heat until bubbling. Stir in the eggnog, salt and pecans. Spread onto a greased baking tray and let cool. Crumble on top of the panna cotta and serve with a dollop of whipped cream. Enjoy!


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