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.
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Grease six 1/2 cup (125ml) dariole moulds or ramekins. Place on a tray.
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.
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.
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.
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.
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.
