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Eggnog panna cotta with marsala figs

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Wow your guests this Christmas with our eggnog panna cotta. The marsala figs and strawberries add a touch of freshness to this sweet and creamy dessert.

  • Makes6
  • Cook time15 minutes
  • Prep time20 minutes, (+ 10 mins cooling & 6 hours setting time)
Eggnog panna cotta with marsala figs

Ingredients

  • 2 cups (500ml) thickened cream
  • 1/2 cup (125ml) milk
  • 100g white chocolate, chopped
  • 1 cinnamon stick
  • 1/2 tsp vanilla bean paste
  • 1/4 tsp ground nutmeg
  • 2 Coles Brand Australian Free Range Egg yolks
  • 1/4 cup (55g) caster sugar
  • 1/3 cup (80ml) dark rum (see Note)
  • 2 tsp gelatine powder
  • 1 tbs boiling water
  • Spun toffee, to decorate (optional)

Marsala figs & strawberries

  • 1/2 cup (125ml) orange juice
  • 1/4 cup (60ml) marsala wine (see Note)
  • 2 tbs caster sugar
  • 3 fresh figs, quartered
  • 250g strawberries, halved

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Grease six 1/2 cup (125ml) dariole moulds or ramekins. Place on a tray.

  2. Step 2

    Combine the cream, milk, chocolate, cinnamon, vanilla and nutmeg in a saucepan over medium heat. Bring to a simmer. Set aside for 5 mins to infuse.
  3. Step 3

    Meanwhile, use an electric mixer to whisk egg yolks and sugar in a heatproof bowl until pale and creamy. Gently whisk in the cream mixture in a thin, steady stream until combined. Return to a clean saucepan over low heat. Cook, stirring, for 5 mins or until custard thickens slightly and coats the back of a wooden spoon. Remove from heat. Stir in rum. Set aside for 10 mins to cool.
  4. Step 4

    Sprinkle the gelatine over the boiling water in a heatproof glass. Stir until gelatine dissolves. Add to the cream mixture and stir to combine. Strain through a fine sieve into a jug. Pour evenly among prepared moulds. Place in the fridge for 6 hours or until set.
  5. Step 5

    To make marsala figs & strawberries, combine the orange juice, wine and sugar in a medium saucepan over high heat. Bring to the boil. Cook, stirring occasionally, for 5 mins or until sauce reduces by half and thickens slightly. Remove from heat. Place the figs and strawberries in a heatproof bowl. Pour hot syrup over the figs and strawberries. Cover and place in the fridge to chill.
  6. Step 6

    Turn panna cottas onto serving plates. Arrange the figs and strawberries around the panna cottas and drizzle with syrup. Top with spun toffee, if desired.

    To make marsala figs & strawberries, combine the orange juice, wine and sugar in a medium saucepan over high heat. Bring to the boil. Cook, stirring occasionally, for 5 mins or until sauce reduces by half and thickens slightly. Remove from heat. Place the figs and strawberries in a heatproof bowl. Pour hot syrup over the figs and strawberries. Cover and place in the fridge to chill.