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If you love eggnog, this creamyEggnog Panna Cotta with Homemade Pistachio Toffee will be a fun recipe for you to try! Lots of fresh spicy eggnog flavors combined into one smooth and creamy dessert!
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With this homemade pannacotta recipe, I am closing out my eggnog cravings for the season! I was happy to tempt you with my favorite eggnog desserts like this Gluten Free Eggnog Bread Pudding and these Gluten Free Eggnog Skinny Cheesecakes…but I am ready to just sit back and enjoy now :-).
You can also see ALL of the delicious Gluten Free Eggnog Desserts on my blog. I can’t wait to hear what you try!
Allergen Information:
This panna cotta is gluten-free, soy-free, and nut-free (if you skip the toffee nut topping.)
What is Panna Cotta?
Panna Cotta is a dessert that my kids love. It is thick and creamy, and you can make it in all sorts of fun flavors!
Panna cotta is an Italian favorite. It is made with cream, sugar, and gelatin to set it. It is a dessert that is so easy to make. My kids frequently make it. I have been encouraging their kitchen explorations, even if they seem to only want to make desserts because they really need to learn how to cook.
Hopefully, you will love this easy eggnog panna cotta recipe as much as we did!
Crunch Topping:
To make this recipe, you will want to see how to make the Homemade Toffee that tops this dessert. It adds the perfect little “crunch” factor to this panna cotta recipe.
Tip: read through the whole toffee recipe before starting. There is even avideo to show you all of the steps! I had some horrible “bloopers” along the way. I talk about each recipe fail and how to fix them!
Topping ideas:
- Add fresh berries and a little whipped cream.
- Flavor with rum as the Italians do.
- Add cocoa powder and a little more sugar to make chocolate panna cotta
- Flavor with some espresso!
Types of gelatin:
For this recipe, you will want to use unflavored gelatin.
I know many people dislike using gelatin for various healthy/quality reasons. I found this gelatin brand, which is non-GMO, certified gluten-free, dairy-free, Kosher, and Halal. Gelatin is important in this recipe because it causes the cream (or eggnog, in this case) to firm up.
Step-By-Step Directions:
The first step to making this easy panna cotta recipe is to dissolve the gelatin with some of the eggnog. Let it sit and thicken for 15 minutes.
Recipe FAQ:
Can you cook panna cotta stovetop?
You definitely want to cook this panna cotta recipe stovetop. You can use a pot or even a double boiler. Cook the eggnog on low heat. Please don’t bring it to a boil. Add the gelatin eggnog combination. Slowly cook to thicken. Use a whisk to stir your panna cotta so it turns out creamy. Gently pour the mixture into small glasses or ramekins and chill in the refrigerator.
Can you make this ahead?
You can make this panna cotta recipe a day or two ahead. It should last in the refrigerator for 3-4 days.
How do you store panna cotta?
I recommend refrigerating the panna cotta for at least two hours to set. Note, if you plan to use a mold to shape your panna cotta, you will want to chill it for at least 5 hours.
More Delicious Gluten Free Holiday Desserts:
- Gluten Free Eggnog Cupcakes
- Gluten Free Gingerbread Cheesecake Bars
- Gluten Free Roasted Chestnut Cookies
- Ramekins to make single servings of this dessert.
- Small Mason Jarsare also great. You can close the lids to keep them fresh longer.
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Include which flour blend you used. This helps others know this recipe is delicious. Thank you!Love This Recipe?
Eggnog Panna Cotta Recipe
Sandi Gaertner
An easy eggnog panna cotta with pistachio toffee.
4.92 from 34 votes
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Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 6
Calories 343 kcal
Ingredients
- 1 cup eggnog
- 1 tablespoon gelatin
- ¼ cup sugar
- 2 cups heavy cream
- 1 teaspoon vanilla
Instructions
In a small dish, combine ⅓ cup heavy cream and 1 tablespoon gelatin. Whisk to blend and allow to sit 10 minutes.
In a saucepan, combine the rest of the heavy cream and sugar.
Cook on medium-low heat until the sugar dissolves.
Add eggnog and gelatin mixture to the pan. Whisk and allow to heat just until it boils.
Remove from the heat and pour into ramekins or glass mason jars.
Cover each dish with plastic wrap and chill in the refrigerator.
Optional top with toffee.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Serving: 1gCalories: 343kcalCarbohydrates: 14gProtein: 5gFat: 30gSaturated Fat: 19gPolyunsaturated Fat: 9gTrans Fat: 1gCholesterol: 115mgSodium: 45mgSugar: 14g
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Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
