For the past six years, my hubby and I have hosted Christmas Day at our home. It’s a fun, informal, very loud affair that usually ensues with my living room and all of its contents buried under a forest of wrapping paper. Our three kids run through the house playing with their new stash of toys and trinkets while the adults eat, sip and banter. I usually rely on my two sisters-in-law and my mother to bring dessert (wink, wink), which frees up my time to focus on the dinner menu. However, in recent years, I’ve been serving a lovely panna cotta dessert cup along with the fruit and roasted chestnuts. Let’s be honest, panna cotta is certainly not a lo-cal indulgence (it’s typically made with heavy cream); but the gelatin seems to give it an airy, fluffy consistency, which makes it seem lighter than it is. And after all, it’s Christmas!
I hosted a few ladies last month for a get-together and decided to experiment with a panna cotta recipe made with rich, smooth International Delight Classic Egg Nog. It was a hit and I’ll definitely be making it for Christmas this year. If you love egg nog as much as I do, you’ll love the seasonal nogs from ID. Enjoy them on their own (with or without a shot of rum!) or incorporate them into your favorite holiday dessert recipes. For lots of recipes and ideas using ID’s nogs, check out their Art of Egg Nog Pinterest board. Love ID as much as I do? Sign up to receive monthly coupons, offers and recipes!
(Makes 10-12 servings, about 4-5 ounces each)
1 cup heavy cream
4 cups International Delight Classic Egg Nog
2/3 cup sugar
1 vanilla bean, inside scraped out (or 1 1/2 tsp, pure vanilla extract)
Freshly grated nutmeg, to taste
4 tsp. unflavored gelatin
In a large sauce pan, combine heavy cream and gelatin. Over medium heat, stir occasionally until the gelatin is dissolved. Keep an eye on it, as you don’t want the cream to burn.
Add in the egg nog, sugar, vanilla and nutmeg; stir occasionally until the sugar is dissolved and the mixture begins to simmer. The cream should steam but not bubble. Continue to simmer over low heat for several minutes or until the mixture thickens slightly.
Remove from the heat and carefully ladle into the serving cups or ramekins. I like to cover each cup with plastic wrap so it doesn’t form a skin on top. Refrigerate for at least 3 hours or overnight. The pudding in each cup should be firm.
Serve each individual cup with fresh whipped cream, berries or crushed gingersnap cookies.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.