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Panna Cotta

Eggnog and Pomegranate Panna Cotta

This Eggnog and Pomegranate Panna Cotta is sublimely silky smooth. Serve chilled, plain or topped with a dollop of whipped cream.
Course Dessert
Cuisine Canadian
Keyword eggnog, eggnog and pomegranate panna cotta, Panna Cotta, Pomegranate
Servings 4
My Island Bistro Kitchen Barbara - My Island Bistro Kitchen

Ingredients

Panna Cotta Ingredients:

  • 1 – 237ml carton whipping cream (35% - 36%M.F.) (no substitute)
  • 1 cup full fat eggnog (no substitute)
  • 2 tbsp caster sugar (aka instant dissolving or berry sugar)
  • 1 tbsp liqueur – e.g., Kahlúa (optional)
  • 1¼ tsp pure vanilla extract
  • Pinch nutmeg and cinnamon (optional)
  • 1 – 7g (¼ oz) package (apx. 2½ tsp) unflavored powdered/granulated gelatine
  • 2 tbsp cold water

Pomegranate Gelée Ingredients:

  • 1 tsp unflavored powdered/granulated gelatine
  • 2 tsp cold water
  • ¾ cup pure unsweetened Pomegranate Juice
  • 1 tbsp caster sugar (aka instant dissolving or berry sugar)
  • Speck of red gel food coloring (optional)

Instructions

For the Panna Cotta:

  1. Combine the whipping cream, eggnog, and sugar in a heavy-bottomed saucepan. Heat, over medium heat, stirring constantly, until mixture is steaming hot. Bring it almost to the boiling point but do not boil.
  2. While the dairy and sugar mixture is heating, place 2 tablespoons of cold water in small prep bowl and sprinkle the gelatine on top. Let gelatine “bloom” for 4-5 minutes, until it is softened and moistened.
  3. Remove heated dairy and sugar mixture from stove and whisk in the softened gelatine until it is completely dissolved. Whisk in the liqueur (optional), vanilla, and spices (optional) until well blended. Strain mixture through fine wire mesh sieve to remove any stray solids that may remain. Evenly distribute the mixture (apx. ½ cup per serving) between four to five individual-sized ramekins, molds, or serving dishes of choice [See Note 1 below]. Let stand at room temperature for about 30 minutes then cover each individual Panna Cotta tightly with plastic cling wrap and refrigerate for at least four (4) hours to set before topping with the Pomegranate Gelée.

For the Pomegranate Gelée:

  1. In small saucepan over medium heat, heat the Pomegranate juice and 1 tablespoon of caster sugar until steaming hot but do not boil.
  2. While juice and sugar are heating, place 2 teaspoons of cold water in small prep bowl and sprinkle the gelatine on top. Let gelatine “bloom” for 4-5 minutes, until it is softened and moistened.
  3. Remove the juice from the heat and whisk in the bloomed gelatine until dissolved. For a deeper red color, add a tiny speck of red gel food coloring (this is optional but recommended for a deeper red color).
  4. Cool juice-gelatine mixture about 10-12 minutes then pour equal amounts over each individual chilled Panna Cotta. Cover with cling wrap. Refrigerate for at least four (4) hours for Panna Cotta that is intended to be left in serving dishes or six (6) hours for Panna Cotta that is to be unmolded and plated.

Unmolding Panna Cotta (optional):

  1. If choosing to unmold Panna Cotta, dip dish in bowl of hot water for 12-15 seconds, then run the tip of a thin, flat-bladed knife around the very tip of the top edge of each Panna Cotta (being careful not to mar the gelée) and invert the dish on to a plate, giving the plate and mold a slight shake, or jerk, to loosen the Panna Cotta. If it does not unmold, repeat the procedure of dipping the mold in hot water, but at 5 second intervals.

To Serve:

  1. Serve the Panna Cotta cold. If desired, garnish at time of serving, perhaps adding a dollop of whipped cream and some fresh Pomegranate arils.

Recipe Notes

Yield: Apx. 4 - 5 servings (depending on size of individual serving dishes used and portions allotted)

[Copyright My Island Bistro Kitchen]

NOTE 1: If intending to unmold the Panna Cotta, lightly oil the ramekins or molds and wipe out any excess oil with a paper towel before pouring Panna Cotta into molds. This is not a necessary step for Panna Cotta that is to be served in the dish in which it was set