• 1040
• April 9, 2024

Eggnog panna cotta

The ingredients for 4 people

For the lemon jelly:

• 2 lemons (untreated)
• Approximately 100 g of sugar

For the eggnog Panna Cotta:

• 500 ml whipped cream
• 3 tbsp sugar
• 1 vanilla pod, cut open and scratched out
• 3 sheets of white gelatine
• 100 ml eggnog

Preparation of lemon jelly

1. For the preparation, the unpeeled lemons, simmer in sufficient water in a closed pot for about an hour.
2. Then drain the water, puree the lemons in a blender and pass through a fine sieve.
3. Weigh the collected puree and add the same amount of sugar.
4. Heat both in a saucepan on a low heat until the sugar has dissolved.
5. Fill the mass in pre-cooled glasses and allow to solidify.

Now the eggnog panna

1. Boil cotta, the cream, with sugar and vanilla and leave for about 10 to 15 minutes.
2. In the meantime, soak the gelatine in cold water, squeeze well and then dissolve in the warm cream.
3. Add the eggnog. Pass the mixture through a sieve and also put in the jars on the lemon jelly and let cool.

I know it's a lot of work, but I like to do it, because this dessert comes to Easter for my loved ones on the table. And the eyes light up as if it were Christmas.

Eggnog Panna Cotta with Balsamic Raspberries | April 2024