I am having my morning coffee and start dreaming about indulging in my sweet tooth this weekend. To bake or not to bake this is the question? And I came up with the recipe we prepared last Christmas. It’s truly winter dessert, super simple to prepare and great idea for those of you who are in "not to bake" team, but want to prepare something sweet and impressive.
The recipe comes from Easy Food magazine, but we adapted it slightly. Everyone always thinks panna cotta is extremely difficult to make - we prove them wrong. So why not to grab a jar of your favourite compote from the pantry and prepare this dessert over the weekend!
Egg Nog Panna Cotta with a Compote
- 2 sachets of powdered gelatine or 2 sheets of gelatin (25g)
- 300ml ready-made custard
- 600ml cream
- 80ml brandy
- ½ tsp mixed spice powder
- 60ml cold water
- 2 tbsp icing sugar, sifted
- 1 tub (720g) shop-bought compote
- bit of butter for form
- cinnamon stick for decoration
Place water in a small saucepan. Sprinkle gelatin into the water and leave aside for five minutes or until the gelatin has set and is spongy.
Place the custard, cream, brandy, mixed spice and icing sugar in a saucepan over a low heat. Stir until the sugar has dissolved and the mixture is combined. Make sure there are no lumps!
Heat gelatin on low heat, whisking, so there is no lumps and it has liquid consistency. Once the custard mixture is hot (but not boiling!), slowly add the gelatin mixture. Stir all together so it has a nice smooth consistency. Remove from the heat, chill a bit. Pour into a greased rectangular (20x10cm) tin. Cover and refrigerate for five hours or best overnight.
Turn the chilled panna cotta onto a large serving plate. Top with fruits and drizzle with a little syrup from the compote, decorate with cinnamon sticks.
Source of recipe and image: Easyfood magazine (Recipe: Karyn Ryan)