This is a recipe I’ve been meaning to try. In my neck of the woods, you can only find vegan egg nog during the Christmas holiday season; it is not stocked during the rest of the year. For this recipe, I used Silk brand Nog, which I love all by itself. I just knew this panna cotta would taste good – even without any sauce at all, it was smooth, creamy, delicious.
Nog panna cotta (from BitterSweet blog)
1 1/2 cups vegan “eggnog”
1/4 cup dark brown sugar, packed
2 teaspoons agar agar powder or 2 tablespoons agar agar flakes
1 6-ounce container unsweetened soy yogurt
1 teaspoon vanilla extract
Lightly grease four 4-ounce ramekins and set aside.
In a medium saucepan over medium-low heat, combine the nog, sugar, and agar. Bring the mixture up to a simmer and do not let it boil. Continue to simmer for 5 – 10 minutes, stirring occasionally, until the agar has mostly dissolved. If you’re using powdered agar, it will dissolve much faster than the flakes, so keep an eye on the pot.
Strain the mixture using a fine-mesh sieve into a medium bowl. Quickly whisk in yogurt and vanilla until smooth and homogeneous. Pour into your prepared ramekins, and let it cool at room temperature for 15 minutes. Transfer the ramekins to your refrigerator, and allow the panna cottas to remain undisturbed for at least 2 hours, until set and fully chilled.
To serve, either eat the panna cotta directly out of the ramekin, or invert onto a plate. Top with a pinch of freshly grated nutmeg, if desired. Makes 4 servings.