Eggnog Panna Cotta Dessert with Sweet Toffee Topping

By Jessica Lymberopoulos December 8, 2012 No Comments on Eggnog Panna Cotta Dessert with Sweet Toffee Topping

Fudge fail.

Nearly every year, my grandmother and I get together before Christmas and designate a whole day to holiday baking and candy-making. We tend to be quite ambitious, pulling out all our favorite holiday dessert recipes which require pounds and pounds of sugar and a shopping cart full of chocolate chips, nuts, flours, and flavorings.

We have fun, but we’re definitely not pros. There’s always at least one recipe that becomes a royal failure, and it’s usually one of the trickier candies.

One year it was the Mexican caramels that ended up in a perpetually oozy state.

And there was the rock hard chocolate fudge that tasted like a campfire.

As a prank, my husband took the fudge to work and put it out anonymously for his co-workers. Strangely, they actually ended up eating it all. Maybe we were on to something with that one, or maybe they were just up for anything to get them through the last days before the holidays.

Anyhow, my point is, sometimes it’s better to devote your efforts in the kitchen to recipes that make you feel like a Christmas elf rather than Ebenezer Scrooge. My grandmother and I are starting to figure out that fudge and caramels are probably not going to become our claim-to-fame if we only make them once per year. Now, we like to leave candy-making to the real pros, like Deena Koessl, the owner of Alpine Toffee.

Give yourself a break and enjoy her Colorado-made chocolate pecan toffee, chocolate almond toffee, or white chocolate toffee this holiday season, or try it on top of this especially festive Eggnog Panna Cotta dessert!

Eggnog Panna Cotta Dessert with Sweet Toffee Topping


  • 2 teaspoons unflavored gelatin
  • 2 tablespoons cold water
  • 2 cups eggnog, plus 2 Tbsp
  • 8 ounces toffee, chopped

Method: 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.

Spoon chopped toffee over panna cotta and serve.


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