Myles New//Hearst Owned

Eggnog Panna Cotta with Boozy Mulled Figs

Boozy, rich and delicious, this elegant dessert is a great alternative if you’re not fans of Christmas pudding but still want something festive.

By The GH Kitchen TeamPublished: 25 November 2020

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This rich and decadent dessert is a fantastic way to finish off your Christmas meal and is sure to delight and impress your guests!

NB Cooking Notes: plus cooling and chilling

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Yields:

8 serving(s)

Prep Time:

25 mins

Cook Time:

15 mins

Total Time:

40 mins

Cal/Serv:

769

Ingredients

6
sheets leaf gelatine, we used Costa fine-leaf
800 ml
double cream
250 ml
whole milk
150 ml
golden rum, we used Mount Gay
3
cinnamon sticks
1
vanilla pod, split lengthways
300 g
caster sugar
Whole nutmeg, to grate
250 ml
mulled wine
Pared zest 1 orange
4
figs, quartered
Gold leaf, optional, to decorate

Directions

1. Step 1Soak the gelatine in cold water until soft. Meanwhile in a medium pan heat the cream, milk, rum, cinnamon, vanilla pod and 225g caster sugar, stirring regularly, until mixture comes to the boil. Remove from heat.
2. Step 2Lift gelatine out of water, squeeze out excess, and stir into the hot cream mixture to dissolve. Leave to cool and infuse.
3. Step 3Stir cream mixture, then strain and divide between 8 glasses or ramekin and grate nutmeg generously over each. Chill for 4hr until set.
4. Step 4Meanwhile, heat the remaining 75g sugar, the mulled wine and orange zest in a medium pan. Bring to the boil and reduce until syrupy. Add figs in a single layer, poach gently for 2min, then leave to cool in the syrup.
5. Step 5Serve each panna cotta topped with figs, a drizzle of the syrup and a little gold leaf, if using.

Get ahead:

Make panna cottas up to 3 days ahead. Keep covered in fridge. Poach figs up to 3hr ahead. Cool and leave at room temperature. Complete recipe to serve.