Per serving:
- Calories: 769
- Protein: 5g
- Total fat: 55g
- Saturates: 34g
- Carbs: 47g
- Total sugars: 47g
- Fibre: 0g
Our favourite show-stopping Christmas dessert recipes to round of any festive meal with a bang
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.
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
- 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.
- Step 2Lift gelatine out of water, squeeze out excess, and stir into the hot cream mixture to dissolve. Leave to cool and infuse.
- Step 3Stir cream mixture, then strain and divide between 8 glasses or ramekin and grate nutmeg generously over each. Chill for 4hr until set.
- 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.
- 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.
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