Eggnog Panna Cotta
This post is sponsored by Vital Proteins. Thanks for helping keep this blog going!
Don’t be fooled — the name of this recipe actually sounds way fancier than it is. This eggnog panna cotta takes minutes to prepare and is a perfect dessert for any occasion!
This month I’m using the Beef Gelatin from Vital Proteins. The difference between this and the other collagen peptides that I’ve shared in the past is that gelatin will dissolve in hot liquids but start to gel as the liquids cool. It’s great for gut health (as is yesterday’s post), strengthening bones, and promoting hair and nail growth.
I wanted to make a recipe using gelatin that wasn’t your typical marshmallow or jello mold. In doing some research, I came across a popular Italian dessert known as panna cotta, or “cooked cream.” It normally involves heavy cream, tons of sugar, and everything else that makes a delicious, yet decadent dessert.
Don’t get me wrong, I love some decadent desserts, but there’s a time and place for everything and considering I’ve been eating 3-5 chocolate chip cookies a day since Thanksgiving (#YOLO), I figured I’d try and lighten it up a bit.
This dessert is so simple. You know I’m a huge fan of quick, easy recipes, and this one is no different. The final result is a creamy, custard-like consistency made possible as the gelatin cools in the fridge. The directions say to chill it for a couple hours, but I was impatient and ate one of them about 15 min later and it was good enough for me. 🙂
Eggnog Panna Cotta
- 1 cup eggnog (dairy or non-dairy)
- 1/4 cup milk (dairy or non-dairy)
- 1 Tbsp Vital Proteins Beef Gelatin
- 1/4 cup honey
- 2 cups Greek yogurt (or non-dairy yogurt)
- In a small bowl, sprinkle the gelatin on top of the 1/4 cup of milk. Set aside for a few minutes until the gelatin is moist.
- Pour the eggnog into a small saucepan and heat on medium until it is simmering (less than 5 min). Turn off the heat and stir in the honey and the milk/gelatin mixture. Whisk to thoroughly combine.
- Remove the saucepan from the hot surface and stir in the yogurt. Whisk to ensure everything is combined.
- Divide the mixture into several small glasses or ramekins and place in the refrigerator for 3-4 hours or until firm.
*If you don’t want to make this eggnog-flavored, you can simply replace the cup of eggnog with another cup of milk. Feel free to experiment with flavors and toppings!
- Have you ever had panna cotta?
- Do you use gelatin in your daily routine?