Creamy eggnog panna cottas with mulled berry compote

Creamy eggnog panna cottas with mulled berry compote recipe

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Dip your spoon into the rich layer of mixed berries and discover the gorgeously creamy panna cotta hiding beneath. Spiced with nutmeg, cinnamon and zesty orange, this Christmas dessert is a delicious festive treat that your guests will love. See method

  • Serves 8
  • 10 mins to prepare and 20 mins to cook, plus chilling overnight
  • 212 calories / serving

Ingredients

  • 300ml single cream
  • 500ml whole milk
  • 3 cinnamon sticks, bashed
  • ¼ tsp freshly grated nutmeg
  • 75g caster sugar
  • 1 orange, half zested, the other half cut in 2 and reserved
  • 3 x 2g gelatine leaves
  • 2 tbsp brandy or rum (optional)
  • dessert biscuits such as almond thins, to serve (optional)

For the compote

  • 500g pack mixed frozen berries, thawed, liquid reserved
  • 125ml red wine
  • 1 lemon, zested
  • 1 vanilla pod, seeded
  • 55g brown sugar

Each serving contains

  • Energy

    885kj
    212kcal
    11%
  • Fat

    10g 14%
  • Saturates

    6g 31%
  • Sugars

    24g 27%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 25.1g Protein 4.7g Fibre 2.6g

Method

  1. Put the cream, milk, spices and sugar in a pan. Cut the peel of one of the reserved orange quarters into two. Add to the pan. Bring slowly to the boil, remove from the heat then leave to infuse for 20 mins. Sieve into another pan.
  2. In a bowl, cover the gelatine leaves in cold water and soak for 5 mins, until softened. Squeeze out any excess liquid and stir into the spiced milk. Reheat to dissolve the gelatine if necessary. Add the brandy or rum, if using. Divide between 8 wine glasses. Chill overnight to set.
  3. Meanwhile, make the compote. Strain the fruit and pour the liquid into a saucepan (reserving the berries) with the wine, lemon zest, vanilla seeds, sugar and orange zest. Heat gently and stir to dissolve the sugar. Simmer for 10 mins, or until syrupy.
  4. Put the berries in a bowl and pour over the compote, then leave to cool completely. Chill in the fridge overnight.
  5. Heat the compote until just warm and spoon over the panna cottas, or serve at room temperature. Decorate each with a thin strip of pared orange peel from the remaining quarter and serve with some dessert biscuits, if you like.

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