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!