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Egg nog panna cotta
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Prep Time:
Cook Time:
15 minutes
Total Time:
15 minutes
Indulge in a festive spin on Christmas classics: egg nog panna cotta with peach compote.
Ingredients:
  • 60ml water
  • 20g (2 sachets) powdered gelatine
  • 600ml cream
  • 300ml custard
  • 80ml brandy
  • 1.25 gm mixed spice powder
  • 24.00 gm icing sugar mixture, sifted
  • 500ml water
  • 220g white sugar
  • 15.90 gm lemon juice
  • 2 yellow peaches, cut into wedges
  • 2 white peaches, cut into wedges
  • 21.00 gm lemon juice, extra
  • 375.00 ml fresh or frozen thawed cherries
Instructions:
  • In a small bowl, pour water and gently sprinkle gelatine over it. Let it sit for 5 minutes until the gelatine sets and becomes spongy.
  • Combine the cream, custard, brandy, mixed spice, and icing sugar in a saucepan over low heat. Stir until the sugar dissolves and the mixture is smooth. Whisk to remove any lumps.
  • When the custard mixture is hot (but not boiling), gradually incorporate the gelatine mixture, stirring for 2-3 minutes until fully dissolved. Remove from heat and pour into a greased rectangular tin (5-cup capacity). Cover and refrigerate for 5 hours until set.
  • Create flavorful syrup: Combine water, sugar, and lemon juice in a saucepan over medium-low heat. Stir until sugar dissolves. Bring to a boil, lower the heat, and gently place the peaches in. Simmer for 1-2 minutes, then carefully remove the peaches using a slotted spoon. Let them cool slightly before peeling away the skin, and remember to reserve it for later.
  • Enhance peaches with a generous drizzle of fresh lemon juice. Cover and chill until serving time.
  • Return the syrup to high heat, add the peach skins, and simmer for 4-5 minutes until the syrup thickens slightly. Chill the mixture completely before covering.
  • Present the chilled panna cotta on a large serving platter and garnish with peaches, cherries, and a drizzle of syrup.

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