Eggnog Panna Cotta

20 minutes
10 minutes
Recipe developed for BC Egg by

Looking for a festive make-ahead dessert? Try our Eggnog Panna Cotta!


Panna Cotta

  • 6 egg yolks
  • 1/2 cup (125 mL) sugar
  • 8 sheet – gelatin
  • 2 cups (500 mL) milk
  • 1 cup (250 mL) cream
  • ¼ tsp (1.25 mL) ground nutmeg
  • ½ tsp (2.5 mL) ground cinnamon
  • Pinch of salt
  • ¼ tsp (1.25 mL) vanilla extract

Rum Raisins & Pecans

  • ¼ cup (60 mL) rum
  • ½ cup (125 mL) raisins
  • ⅓ cup (75 mL) pecan nuts, roughly chopped
  • 1 tbsp (15 mL) sugar
  • 2 tbsp (30 mL) water


Panna Cotta

  1. Place yolks and sugar into a stand mixer with whisk attachment whipping on high for about 1 minute until yolks are creamed.
  2. Place a gelatin sheet in cold water to bloom.
  3. Place milk, cream, nutmeg, cinnamon, salt and vanilla into a pot and bring to a simmer on low. Add a big spoon of the hot milk mixture to your egg mixture, to temper them as you don’t want to cook the eggs. Once most of the milk has been added to the eggs, pour the mixture back into the pot and place it on medium heat. Whisk constantly for a few minutes until it reaches 160 °F (70 °C). If you don’t have a thermometer, cook until the mixture is slightly thickened. Next, add your bloomed gelatin and whisk until it’s dissolved.
  4. Pour mixture into 8 glass jars or ramekins of your choice. Place in the fridge to set for at least 4 hours.
  5. To serve, gently unmold the panna cotta by inverting the ramekin onto a plate. If the panna cottas stick, warm the ramekin in a warm water bath to loosen the edges, and invert gently. Garnish with Rum Raisins & Pecans.

Rum Raisins & Pecans

  1. Place all garnish ingredients into a small pot and bring it to a simmer for about 1 minute.
  2. Place in a container with a lid and let it stand for about 30 minutes to let the raisins absorb the rum.
  3. Garnish the top of each panna cotta with your raisin and pecan mix and serve chilled.

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