We love panna gotta and we love eggnog. So Christmas seems to be a perfect time to combine them together!  It makes a great dessert for your holiday dinner.  It is super easy and you can prepare it the day before.  For the sugared raspberries, many recipes use raw egg whites which I am not comfortable with.  I think a simple syrup works just as good. I also like to freeze mine for a little crunchiness.  Have a Merry Christmas everyone !

Makes about 4 servings

For the sugared raspberries

• 100 g raspberries (wash and dry)
• 60 g granulated sugar
• 1/4 cup boiling water
• 60 g vanilla sugar (or you can just use granulated sugar)

For the panna cotta

• 1 envelope (7g) unflavoured gelatin
• 1/2 cup milk
• 1 cup eggnog
• 1/2 cup whipping cream
• 30 g granulated sugar
• 1/2 teaspoon pure vanilla extract
• pinch of nutmeg

1. For the sugared raspberries, prepare a simple syrup by dissolving 60 g of granulated sugar in 1/4 cup of boiling water, then let cool
2. Gently brush raspberries with simple syrup and roll in a dish of vanilla sugar or granulated sugar
3. Place on a tray lined with parchment paper and freeze for 2 or more hours
4. For the panna cotta, sprinkle gelatin over milk and let sit for a few minutes 
5. Heat together eggnog, whipping cream and sugar in a non-stick pot over medium heat until sugar all dissolved and just starting to bubble, turn heat down to low 
6. Add gelatin mixture
7. Stir until gelatin all dissolved, add pinch of nutmeg
8. Turn heat off, add vanilla extract
9. Strain through a fine mesh twice
10. Pour into ramekins or desired containers
11. Let cool and refrigerate until set, at least 3 hours or overnight
12. Top with frozen sugared raspberries when ready to serve