Eggnog Panna Cotta Recipe (2024)

FAQs

What is the difference between posset and panna cotta? ›

Both posset and panna cotta are cream-based desserts, but there is a key difference between the two. Whereas panna cotta uses gelatin to thicken and set, posset relies entirely on the citric acid found in lemon juice and other citrus fruits.

Creme brulee is thicker and creamier than panna cotta, which has a softer, more gelatinous consistency.

Gelatin-based desserts go rubbery after a few days. Don't make your panna cotta more than about four days in advance.

Panna Cotta:

You are looking to complement the white creamy, smooth delicate texture and flavour of the Panna Cotta, making it an ideal candidate for a Moscato D'Asti, as it offers a hint of refreshing carbonation.

Panna cotta can always be the right dessert — whether you're throwing a fancy party or a small one, have lots of time or no time, are gluten-free, dairy-free, allergy-prone, vegan, or simply craving a delicious and creamy sweet. It's perfect.

Panna cotta means “cooked cream” in Italy, and that's essentially what the base is: heated heavy cream (often with a little half-and-half or whole milk) set with powdered gelatin and flavored with vanilla extract or vanilla bean paste.

What is the difference between panna cotta and Bavarian cream? While both desserts are thickened with gelatin, panna cotta is made without egg. Bavarian cream on the other hand includes eggs as well as whipped cream which has been folded into the mixture before setting.

Panna cotta is sometimes called a custard, but true custard is thickened with egg yolks, not gelatin. A lighter version substitutes cream with Greek yogurt.

Panna Cotta is a smooth, creamy dessert of Italian origin. Creme Brulee is famous because it is usually topped with brown sugar. Flan refers to a sweet custard-like dessert, topped with caramel.

The ultimate panna cotta should have the perfect wobble — this is an indication of the texture, which should be silky, creamy, melt in the mouth but not too bouncy or rubbery. I'd rather a panna cotta that is more wobbly than too set, personally.

Can you use plastic cups for panna cotta? ›

The finished dessert is usually unmolded for a nice plate presentation and served with fruit or a fruit sauce, but can just as easily be made and served in small, clear plastic cups which are ideal for transporting to a dinner party or a picnic.

To serve, turn each ramekin upside-down onto a serving plate. If the panna cotta won't drop out, carefully dip the ramekin in a bowl of warm water to loosen it. Serve with a drizzle of strawberry compote and sliced fresh strawberries.

However, unlike panna cotta, crème brûlée relies on egg yolks, rather than gelatin, to give it its luxurious thickness and an even richer finish, more like a traditional custard. A notable difference, to be sure. This also gives the dessert a light golden color.

Give that a try, and if you still feel the texture can be improved upon, here's a trick I learned from a professional pastry chef: Just remelt your panna cotta in a saucepan on the stovetop.

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posset noun [C or U] (FOOD)

a sweet food made from milk or cream with other things such as sugar, lemon, or wine added to it: For dessert we had lemon posset.

In 16th-century and later sources, possets are generally made from lemon or other citrus juice, cream and sugar. Eggs are often added. Some recipes used breadcrumbs to thicken the beverage. "Posset sets" for mixing and serving possets were popular gifts, and valuable ones (often made of silver) were heirlooms.

Translation of "Panna cotta" in French

Le panna cotta est un dessert classique fait à partir de crème.