Toffee Panna Cotta
An eggnog-based panna cotta topped with a brown sugar, butter and walnut toffee sauce.
Ingredients
| 2 tsp | 10 ml | Unflavored gelatin |
| 2 tbsp | 30 ml | Cold water |
| 2 cups | 480 ml | Eggnog |
| 2 tbsp | 30 ml | Eggnog |
| 1/4 cup | 60 ml | Brown sugar |
| 2 tbsp | 30 ml | Butter |
| 1 pinch | Salt | |
| 1/3 cup | 80 ml | Walnuts |
Instructions
Level: Moderate Serves: 6
- In a cup, sprinkle gelatin over cold water. In a 2-quart saucepan, heat 2 cups eggnog until just bubbling.
- Remove from heat; stir in gelatin to dissolve. Divide among 6 (4-ounce) custard cups. Refrigerate until set, at least 4 hours.
- In a 2-quart saucepan, heat brown sugar and butter on medium until bubbling, stirring.
- Stir in 2 tablespoons eggnog, salt, and walnuts. Spoon over panna cotta.