If you love eggnog, this creamy Eggnog 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 panna cotta 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 a video 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!
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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 Photos and 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.
Frequently Asked Questions:
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.
You can make this panna cotta recipe a day or two ahead. It should last in the refrigerator for 3-4 days.
I recommend refrigerating the panna cotta for at least two hours to set it. Note that if you plan to use a mold to shape your panna cotta, you will want to chill it for at least five hours.
More Delicious Gluten Free Holiday Desserts:
- Gluten Free Eggnog Cupcakes
- Gluten Free Gingerbread Cheesecake Bars
- Gluten Free Roasted Chestnut Cookies
Tools:
- Ramekins to make single servings of this dessert.
- Small Mason Jars are also great. You can close the lids to keep them fresh longer.
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Eggnog Panna Cotta Recipe
Ingredients
- 1 cup eggnog
- 1 tablespoon gelatin
- ¼ cup sugar
- 2 cups heavy cream
- 1 teaspoon vanilla
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Instructions
- In a small dish, combine 1/3 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, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
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.
Would it be possible to substitute a non-dairy heavy cream, such as coconut cream? Other ideas welcome!
Hi Rhonda, I haven’t tested this yet. If you try it, please come back and let us know how it turned out.
In the blog you mention the brand of gelatin you use but did not specify the brand name? What brand is it? Thanks
Hi Judy, I used Knox brand. I hope this helps, Sandi
Hi Sandi
Can I use anything low-fat in this recipe?
Mariane
Hi Mariane, I have not tested low fat, but I suspect it would be okay. If you try, please do come back and let us know how it turned out.
Hi there. The instructions call for 1 tsp gelatin, but the recipe lists 1 Tbsp. Which is correct? Thanks
Hi Cathie, 1 tablespoon. Enjoy 🙂
Can you use homemade eggnog in the recipe?
Hi Denise, you can easily use homemade eggnog :-).
This recipe is wonderful! I love both Panna Cotta and Egg Nog and it never struck me to combine them. I was wondering if you could share the brand of cup you used? I have searched and searched and cannot find that shape 🙂
Thank you so much Robert and I am glad you like it. I found these glass jars at a store called Cost Plus…they are importers and I believe they are on the West Coast.
These look absolutely delightful, Sandi! I was never a fan of panna cotta — until I had a good one. My previous experiences felt more like jell-o, not the silky, melt-in-your-mouth experience a good panna cotta gives. This is lovely.
Yeah, I have tried a few of those jelloish panna cottas. I promise this isn’t like that 🙂