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Eggnog panna cotta with marsala figs
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Prep Time:
390 minutes
Cook Time:
15 minutes
Total Time:
405 minutes
Indulgent holiday eggnog panna cotta served with marsala-infused figs and strawberries - a festive treat!
Ingredients:
  • 500ml thickened cream
  • 125ml milk
  • 100g white chocolate, chopped
  • 1 cinnamon stick
  • 1/2 tsp vanilla bean paste
  • 0.63 gm ground nutmeg
  • 2 free range egg yolks
  • 55g caster sugar
  • 80ml rum
  • 6.00 gm gelatine powder
  • 20.00 gm boiling water
  • Spun toffee, to decorate (optional, *see notes)
  • 125ml orange juice
  • 60ml marsala
  • 40.00 gm caster sugar
  • 3 fresh figs, quartered
  • 250g strawberries, halved
Instructions:
  • Prepare six 1/2 cup (125ml) dariole moulds or ramekins by greasing them, then place them on a tray.
  • In a saucepan over medium heat, blend cream, milk, chocolate, cinnamon, vanilla, and nutmeg. Simmer until it reaches a gentle boil. Let it sit for 5 minutes to enhance the flavors.
  • Using an electric mixer, beat egg yolks and sugar in a heatproof bowl until light and creamy. Slowly pour in the cream mixture while whisking gently until well combined. Transfer the mixture back to a clean saucepan over low heat. Stir and cook for 5 minutes until the custard slightly thickens and coats the back of a wooden spoon. Remove from heat, stir in the rum, and let it cool for 10 minutes.
  • Sprinkle gelatine over boiling water in a heatproof glass; stir until dissolved. Combine with the cream mixture, strain through a fine sieve into a jug, and pour into prepared molds. Chill in the fridge for 6 hours until set.
  • In a saucepan over high heat, combine orange juice, wine, and sugar. Bring to a boil and cook for 5 minutes until the sauce reduces by half and thickens slightly. Remove from heat and pour the hot syrup over figs and strawberries in a heatproof bowl. Chill in the fridge covered.
  • Flip the panna cottas onto plates, then surround them with figs and strawberries and drizzle with syrup. Optional: add spun toffee on top.

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