I do love panna cotta and by adding the eggnog flavours to this recipe, it elevates to a whole new Yule tide tasting experience!
- To prepare the panna cotta, place the caster sugar into the egg yolks and whisk until smooth, light in colour and fluffy.
- Soak the gelatine leaves in 100ml cold water until they are soft.
- Heat the milk and double cream, rum and nutmeg in a saucepan over a medium heat until just hot.
- Remove the gelatine from the water, squeeze out the excess liquid. Then whisk into the hot cream mix.
- Then while continuously whisking, pour the hot cream mix into the eggs and sugar mix.
- Pour or ladle the mixture into a jug and carefully transfer into the glasses filling them up to 1cm from the rim.
- Leave to set in the fridge for at least 4 hours.
- To prepare the cranberries, place them in a bowl. Whisk the egg whites. Spoon in 2 tablespoons of egg white and toss cranberries. Pour the sugar onto a plate and then roll the cranberries in until covered. Leave at room temperature to dry – this will take a couple of hours.
- To assemble, take the panna cotta out the fridge about 30 minutes before serving. Arrange the crystalised cranberries around the top and add the small bay leaves.