Eggnog – Panna Cotta

Ingredients for 4 servings:

• 100 ml egg liqueur
• 3 sheets of white gelatin
• 1 vanilla pod(s)
• 3 tbsp, levelled sugar
• 500 ml whipped cream

Instructions

Working time approx. 20 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 20 minutes; Total time approx. 5 hours 40 minutes

Put the cream, sugar and the scraped seeds of the vanilla pod in a saucepan, bring to a boil (careful that it doesn’t boil over!), set aside and let it steep for 15 minutes (you may need to put the heat back on to keep the mixture warm). Shortly before the end of the steeping time, soak the gelatine in cold water according to the instructions, squeeze it out and dissolve it in the warm cream mixture while stirring. Add the advocaat, then pass the mixture through a fine sieve, pour into molds or glasses and place in the refrigerator for around 5 hours to cool and set. Then either turn out of the molds or serve in glasses. Fresh raspberries, strawberries or a fruit mirror made from pureed berries/fruits go well with it.